Scampi with Mango and Avocado Salad


4 Fresh Scampi
1/2 mango, diced
1/2 avocado, diced
2 tablespoons olive oil
juice of half a lime
pinch of salt
pinch of sugar
fresh salmon roe

Cooking method: 
Peel the scampi and set aside the shells for use in the future (you can freeze the shells and use for a bisque)
For the salad, mix the mango, avocado, olive oil, lime juice, salt and sugar and leave to marinate for around 15 minutes
To assemble, blow torch the scampi (if you don’t have a blow torch, you can poach the scampi in boiling water for 30 seconds and quickly blanch in iced cold water)
Plate the salad and top with the scampi and salmon roe


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One Response to “Scampi with Mango and Avocado Salad”

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