Grilled Scampi With Parsley, Garlic & Almond Butter

Garlic & Almond Butter

1. Let the butter soften at room temperature.
2. Pick the parsley leaves off the stem and pound in a pestle & mortar until you have a green paste.
3. Add the cloves of garlic and pound them into the paste also.
4. Add the butter and a pinch of salt.
5. Add the chopped shallot, Worchester sauce, Tabasco sauce, Pernod & roughly chop the almonds and mix together with the paste.
6. Season with salt, pepper, and a good squeeze of lemon.
7. This should be a paste with the consistency of soft butter when you have finished.
8. Once you have the paste spoon it onto a sheet of greaseproof paper and roll it up into a sausage shape.
9. Place in the fridge to chill.

Grilled Scampi

1. Season the scampi with salt & freshly ground black pepper.
2. Grill 2 minutes each side.
3. Place thinly sliced pieces of the garlic butter on the flesh side place under the grill to melt & serve with lemons.