AccessMyLibrary provides FREE access to over 30 million articles from top publications available through your library.
Create a link to this page
Copy and paste this link tag into your Web page or blog:
Byline: Jeffrey Steingarten
A stone's throw from the glimmering Adriatic, lunch began with the local scampi and glasses of a local white wine. The scampi had been shelled but left raw, then sliced, flavored with olive oil and drops of lemon juice, and barely dusted with salt and white pepper. They were the finest scampi I have ever tasted-cold, sweet, and crisp-a paragon of the crustacean race.
Scampi are not shrimp, despite the way the word is sometimes used. Scampi is the Italian name for what some people call Dublin Bay prawns and others Norway lobsters, and what the French mean by the word langoustines. The world's best scampi live (and die) in the ...