Preparation time: 20 minutes
Cooking time: 15 minutes
Servings: 4

Ingredients

Dipping Sauce:
125 ml (½ cup) mayonnaise
45 ml (3 tbsp) freshly squeezed lemon juice
15 ml (1 tbsp) hot mustard
3 cloves garlic, minced
50 ml (¼ cup) basil leaves, shredded
125 ml (½ cup) olive oil
5 ml (1 tsp) sambal oelek sauce
10 ml (2 tsp) honey

Grilled Scampi:
16 scampi, butterflied
75 ml (⅓ cup) butter, melted
2 cloves garlic, minced
45 ml (3 tbsp) parsley, chopped finely
45 ml (3 tbsp) chives, sliced thinly
225 g (½ lb) angel’s hair pasta, cooked al dente
Salt and freshly ground pepper, to taste
8 lemon wedges

Directions

1. In a bowl, combine all the ingredients for the dipping sauce and divide among four small dishes (ramequins). Refrigerate.
2. Preheat the barbecue.
3. Brush the scampi with butter and place on the grill shell side up. Grill, turning occasionally, until the flesh is slightly opaque. Place on a heated platter and cover for five minutes.
4. Meanwhile, in a large skillet, heat the butter and wilt the garlic, parsley and chives for 2 minutes. Add the pasta and sauté to coat well and heat through.
5. Season with salt and pepper to taste and divide among four heated plates.
6. Top with the scampi and garnish with lemon wedges.
7. Serve hot with the dipping sauce.

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