Ingredients

• Macadamia nut oil
• 8 scampi, shelled
• Salt and pepper
• 15 nicoise olives, pitted, plus 6 more pitted olives, quartered
• 5 capers
• 4 bunches fresh basil

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Instructions

1. Warm a little macadamia nut oil in a non-stick frying pan just enough to cover the bottom.
2. Salt and pepper the scampi. When the oil is heated, saute the scampi quickly and uniformly, 2 to 3 minutes will suffice, just to cook through and until they curl slightly and turn red. The scampi must remain crispy. Set aside.
3. Chop the olives finely with the capers and 3 leaves of the basil. Set aside.
4. In the center of the plate, arrange the olive mixture. Place 2 pieces of scampi, and several small pieces of nicoise olives on top, and garnish with a bouquet of fresh basil.