Scampi skewers with Pastis Henri Bardouin
600 g of scampi
2 large spoons of finely chopped parsley
2 large spoons of finely chopped chervil
3 cloves of garlic
2 large spoons of fresh coriander finely chopped
A little rosemary
2 small leaves of sage
4 limes or lemons
2 large spoons of Pastis Henri Bardouin
4 large spoons of extra virgin olive oil
Pepper and salt
Squeeze the juice of 3 limes. Cut the fourth in half and cut one of the half slices for finishing. For the marinade, put 4 large spoons of virgin olive oil in a salad bowl with a big turn of the pepper mill, a pinch of salt, chervil, sage, rosemary, fresh coriander, lime juice crushed garlic cloves and Pastis Henri Bardouin.
Spread a little olive oil on the sticks and put on the scampis. Pour the marinade over the skewers and let them rest for at least two hours in the refrigerator. Turn them occasionally and brush them with marinade.
Cook the skewers on both sides for a few minutes on the grill and brush them with marinade at the last minute. Serve with a fresh salad and a vinaigrette of olive oil, pepper and salt, the juice of half lime and a spoon of Pastis Henri Bardouin.