method
1. Heat the oil in a frying pan, season and pass the scampi through the flour, shaking off the surplus.
2. Place the scampi in the very hot oil and fry to a golden-brown colour.
3. Dress dome-shaped in a service dish and arrange 20 slices of peeled lemon
on top.
4. Squeeze a little lemon juice over the scampi and sprinkle with chopped parsley.
5. Just before serving, cook the butter until it is nut brown and pour over the scampi.
