The Italian name for the tail portion of any of several varieties of miniature lobsters. In the U.S., the term refers to large shrimp that are split and brushed in a garlic oil or butter, then broiled. 'Scampo' is the singular form.
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- large shrimp sauteed in oil or butter and garlic
Found on http://www.webdictionary.co.uk/definition.php?query=scampi
large shrimp sauteed in oil or butter and garlic
Found on http://wordnetweb.princeton.edu/perl/webwn?s=scampi
(Nephrops norvegicus), edible lobster of the order Decapoda (class Crustacea). It is widespread in the Mediterranean and northeastern Atlantic, from ...
Found on http://www.britannica.com/eb/a-z/s/39
Scampi is a culinary name for a kind of small lobster, also known as Nephrops norvegicus, Norway lobster, Dublin Bay prawn, langoustine or, to avoid ambiguity, "true scampi". The name is often used loosely to describe a style of preparation typical for this lobster. ==Name== Scampi is the Italian plural of scampo `Nephrops norvegicus`, but ...
Found on http://en.wikipedia.org/wiki/Scampi
Scampi are large prawns, often Dublin Bay prawns or Norway Lobsters.
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Walter Leighton Clark, American Artist 1859 - 1935 Peter A. Juley & Son, photographic firm. Juley, Paul, 1890-1975, photographer. Held in the Smithsonian Institution Link for photograph ...
Found on http://en.wikipedia.org/wiki/SCAMPI
Another name for large shrimp, usually about 1 oz. or larger. Outside the U.S., the term is also applied to lobster. Also a method of preparation, usually with shrimp, that includes butter and garlic.
Found on http://www.aboutseafood.com/about/about-seafood/glossary
Another word for langoustine. This word is used loosely in the US as a description of large 15 and under shrimp, broiled with butter, lemon, and garlic.
Found on http://www.foodworks-intl.com/page1_glossary_of_culinary_terminology.htm
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