1. The Italian name for the tail portion of any of several varieties of lobsterettes, the most well known being the Dublin Bay prawn. Scampo is the singular form of the word. 2. On U.S. restaurant menus, the term is often used to describe large shrimp that are split, brushed with garlic oil or butter and broiled.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
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