2 med. tomatoes, peeled & chopped
2 tbsp. olive oil
2 bay leaves
2 cloves garlic
1/4 tsp. salt
1/4 tsp. pepper
20 fresh scampi or jumbo shrimp, thawed
1/4 c. milk
1/3 c. flour
Salt
3/4 c. olive oil
3 tbsp. butter
2 cloves garlic, finely chopped
2 tbsp. lemon juice
Parsley, snipped

In small saucepan, combine chopped tomatoes, 2 tablespoons olive oil, bay leaves, 2 cloves garlic, salt and pepper. Bring to boil; reduce heat. Cover and simmer until tomatoes are tender, about 5 minutes. Remove garlic and bay leaf. Strain tomatoes and set pulp aside.

Peel, devein and butterfly scampi. Dip scampi in milk, then in flour, shaking off excess flour. Sprinkle scampi lightly with salt. In large skillet, heat remaining olive oil. Add about half the scampi at a time. Cook, uncovered, over medium heat until scampi are done, about 3 minutes per side. Drain on paper towel.

In another saucepan, melt butter; cook chopped garlic in butter until tender. Add tomato pulp and lemon juice; mix well. Drain olive oil from scampi pan. Pour tomato sauce over scampi. Sprinkle with parsley. Mix gently and serve immediately. Serves 4.