Scampi alla Griglia

Instructions

1. 1
   Rinse the whole scampi gently under cold running water. Pat them thoroughly dry with paper towels, taking care to keep the delicate claws and antennae intact.
2. 2
   Using sharp kitchen shears, optionally make a neat snip along the underside of the tail shell. This helps the heat distribute evenly and makes them much easier to peel at the table while keeping the gorgeous whole look seen in the photo.
3. 3
   Lightly brush the scampi on all sides with a thin coating of extra virgin olive oil.
4. 4
   Preheat your grill, griddle, or cast-iron grill pan over medium-high heat until it is smoking hot.
5. 5
   Place the scampi onto the hot grill grate, starting with their backs (curved shells) facing down. Grill undisturbed for 3 minutes.
6. 6
   Carefully flip the scampi using kitchen tongs. Grill on the underside for another 2 to 3 minutes until the translucent flesh turns opaque white and the shells shift to a vibrant coral-orange hue.
7. 7
   Remove the scampi from the heat immediately. Overcooking will dry out the delicate meat, making it mushy or stick stubbornly to the shell.
8. 8
   Arrange the hot grilled scampi beautifully in a row on a clean white serving plate, replicating the presentation in Scampi alla Griglia.png.
9. 9
   Finish instantly with a sprinkle of sea salt flakes, a light drizzle of raw olive oil, and a squeeze of fresh lemon juice. Garnish with chopped parsley if desired.