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Serves 4 
Peel, devein and rinse prawns. Pat dry. Place prawns on plate and season with salt. Measure remaining ingredients into separate small bowls.
Cut baguette in half lengthwise and place open on baking sheet in oven right before starting the scampi.
Heat a medium-size fry pan to medium-high heat. Add oil and prawns. Sear until prawns start to turn pink (about 3 minutes.) Add garlic and shallots. Cook until they start to toast. Add wine and cook until you cannot smell the alcohol (about 2 minutes.) Lower heat and add butter, lemon juice, herbs and salt to taste. Stir until butter melts.
Cut baquette in half (so it is now quartered), place on plate and spoon sauce onto bread. Arrange prawns on baguette and pour another spoonful of sauce over the top.
Garnish with lemon and parsley.
(Food photo by Michael Huber Photography – See Facebook)
