Scampi and prawns (or shrimps) are two different crustaceans. True scampi are small members of the lobster family, with very thin and meatless nippers. These large scampi are caught off the continental shelf of Australia in very deep water.
Care must be taken when cooking scampi, as the meat will break down and become soft with overcooking. Although they provide a small quantity of meat, what is there is just so delicious. After eating large scampi, you may like to dry the skeletons and have them as fragile "decorations", varnished for the mantelpiece (that's if you have a mantelpiece).
These scampi recipes are the ones our son John uses in his restaurant. I will leave the quantity of scampi you use to your own discretion.
Fish selectionAtlantic Salmon
Shellfish selectionBalmain bugs