GETTING READY
1 In a bowl, put the raw scampi or large shrimp.
2 Place the bowl in a pan of simmering water and steam them for 3-4 minutes.
3 Carefully peel them.
4 Rinse the endive briefly, and dry.
5 Carefully remove 12 undamaged outer leaves and set aside.

MAKING
6 For the dressing, in a pan, add 1 tbsp of the walnuts to boiling water.
7 Simmer for 2 minutes.
8 Drain well and peel off the thin inner skin.
9 Chop them coarsely and place in the food processor.
10 Add the lemon juice, freshly ground pepper, and 1 tsp salt.
11 Process at high speed for a few seconds.
12 Continue to process, while pouring in the oil in a thin stream.
13 Pour into a small jug or sauceboat.
14 Chop the remaining walnuts very coarsely and set aside.

FINALIZING
15 On each of the 4 plates, fan out 3 of the reserved outer endive leaves.
16 Shred the remaining endive leaves and place in the center of each plate.
17 Arrange an equal number of scampi on each bed.
18 Sprinkle with some of the dressing.

SERVING
19 Serve at once.