Grilled Scampi Skewers

Ingredients

• 20 scampi (pre‑shucked and deveined)
• 20 rosemary sprigs
• 5 tbsp Sambuca
• 6 tbsp Olive oil
• 1 bundle arugula
• 1 bundle basil
• 100 g Ricotta
• 4 tbsp Yogurt
• 1 tbsp vegetable broth
• 1 tbsp orange juice
• 1 tbsp lime juice
• Salt
• Cayenne pepper
• 10 slices Parma ham

Instructions

1. 1.

   Wash the scampi and pat dry with paper towels. Rinse rosemary and shake dry. Thread one scampi onto each sprig. Mix Sambuca with 2 tbsp olive oil, drizzle over the scampi and marinate for about 20 minutes.

2. 2.

   For the dip wash and dry arugula and basil, then roughly chop the leaves. Blend ricotta and 2 tbsp olive oil until smooth. Add yogurt, vegetable broth, orange juice, and lime juice; pulse briefly. Season with salt and cayenne pepper to taste. Cut Parma ham lengthwise in half. Wrap each skewer with a half slice of ham. Heat remaining olive oil in a large pan, fry the skewers for about 2 minutes on each side. Serve with the dip.