GRILLED JUMBO SHRIMP
Serves 4

4 1/2 pounds (2 k) large scampi (jumbo shrimp, the kind with claws that resemble small lobsters) (Langostinos for us)
1 cup rice
Fresh ginger root
Tabasco sauce
Chopped cilantro or cilantrillo
Lemon
Fresh tarragon
Olive oil
Salt
Peppercorns

Wash the scampi, split them up the middle, rub them with olive oil, salt, and freshly ground pepper, and cook them on a griddle or in a hot oven. Prepare the rice with 1 tb olive oil, salt and pepper, 1 cup of water and slivers of fresh ginger root, peeled. Cook covered for 20 minutes until all water evaporated and the rice is cooked. Heat a third of a cup of oil until it is hot but not crackling, and flavor it with a few drops of Tabasco sauce, a couple freshly chopped coriander or cilantrillo, salt, and freshly ground pepper. Squeeze a lemon and whisk it into the oil, so as to obtain a smooth emulsion. Mince the tarragon and add it to the sauce. Arrange the scampi on a bed of rice, pour the sauce over them, and serve.