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Ingredients
  • 12 ounces (12 large/300 g) prawns or langoustine*, peeled and deveined
  • 4 cloves roasted garlic, peeled and minced
  • 1 teaspoon (5 ml) Herbes de Provence
  • 1 pinch sea salt
  • 1 pinch pepper
  • ½ stick (2 ounces/ 56 g) salted butter, cut into 2 or 3 pieces
  • Chives, finely minced, optional garnish
  •  
  • note: Scampi are prawns or langoustine, but large shrimp can also be used to make the dish.
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