-=> Quoting Michael Loo to Dale Shipp <=-

 ML> prawns and scampi most commonly refer to large
 ML> shrimp (5 to 12 shrimp per pound), Mitsakopoulos says.

A scampo is in reality a small clawless lobster.

 ML> To further complicate things, Mitsakopoulos says, some 
 ML> trays in fish stores are labeled as scampi, but contain 
 ML> what look like small lobster tails.

I imagine those would be spiny lobster tails.

 ML> "But they work equally as well as big shrimp in recipes; 
 ML> that's why some people label them scampi."

Shrimp cooked in the style of scampi is a very tasty dish and more
affordable than the real thing.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Horseradish Vinaigrette
 Categories: Dressing, Salads, Sauces, Condiments
      Yield: 1 batch
 
    1/4 c  Red wine vinegar
      2 ts Fresh lemon juice
    1/2 ts Dry mustard
    1/2 ts Soy sauce
    1/2 ts Freshly grated horseradish
           -or prepared
      1    Garlic clove; minced
      3 ts Fresh herbs
    1/2 c  Olive oil
 
  The fresh herbs mix should be equal parts basil, dill, parsley and
  chervil.
  
  Place all ingredients in a jar.  Cover and shake jar vigorously
  until mixed.
  
  From: The Cook's Garden catalog - Spring/Summer 1993
 
MMMMM


Cheers

Jim


... Lobsters: they have way more legs than necessary.

___ Blue Wave/QWK v2.20