These are raw when you buy them, yet like other shellfish, they need just a short time on the grill.
12-16 whole garlic cloves
3 garlic cloves, pressed
1 kg [1,1 lb] scampi or king prawns
1 dl [0,2 pt] olive oil
1 dl [0,2 pt] tomato paste
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil,
or 1 1/2 teaspoon dry
1/2 tsp salt
1/2 teaspoon cayenne pepper
 Cook the garlic cloves in water for 3 minutes. pick them up. Peel and clean the scampi. Mix oil, tomato puree, vinegar, basil, garlic, salt and cayenne pepper. Put in the scampi in the mix, stir well and leave them cold for 30 minutes.
 Light the grill. Put an oil grid 10-15 cm / 4-6 inch from the charcoals after about 20 minutes. Thread the scampi and cooked garlic cloves on wooden skewers as the picture shows.
 Put the skewers on the grill and turn them on a regular basis. Brush with more sauce. The scampi are done after 6-8 minutes.