Brochette of Grilled Scampi Wrapped in Bacon

Spiedini di Scamponi con Pangetta alla Griglia

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 32 large, fresh raw scampi
  • 32 pieces of thinly sliced smoked streaky bacon
  • freshly ground black pepper
  • extra-virgin olive oil
  • lemon wedges for serving


    Wash and peel the scampi, remove the grey sac. Wrap a piece of streaky bacon around each one. Thread 8 scampi onto 4 skewers. If using wooden skewers, soak them in water for at least 1 hour before using them. Sprinkle the scampi with a little extra-virgin olive oil. Place the skewers under the grill, turning them during the cooking. When the bacon is cooked, the scampi are ready. Serve with freshly ground black pepper sprinkled on top and wedges of lemon.