Shrimp Butterflies on Lentil Salad

Remove shell, divide and pull out intestines, unfold scampi in a butterfly shape. Roast scampi briefly in garlic flavored olive oil, then remove.

Deglaze the pan with Calvados and white wine and flambé, then add the

add the green peppercorns, and add the crab tails.

roast the outer leaves of the lettuce whole in oil, season with salt and season with pepper. Mix a salad dressing with pepper, olive oil, salt, balsamic vinegar and chopped parsley and pour over the warm, drained lentils form.

Arrange romaine lettuce leaves in a fan shape on plates, form lentil salad in the center, arrange crab tails on top and baste with pepper sauce.

Serve garnished with a lemon quarter and basil leaves.

Villerambert Syrah, Julien, Grenache, Carignan from France.

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