Scampi And Fig Salad

Preparation:

Preparation: Boil the scampi, shell them and set them aside. Wash the tomatoes, remove the seeds, peel them, blend them with the lemon juice, the grapefruit juice, a few drops of tabasco, salt and pepper. Pour the sauce into a bowl, add the oil slowly. With the appropriate digger, obtain about forty balls from the melon pulp. Peel the figs and cut them with a wet and very sharp knife into four wedges. Now compose the individual saucers by placing the rocket in the center and arranging the figs, scampi tails and melon balls in a radial pattern. Before serving, season with plenty of sauce. Accompanying wines: Alto Adige Sauvignon DOC, Colli Bolognesi Sauvignon DOC, Castel Del Monte Sauvignon DOC