Busara Roll
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Instructions
Wash the scampi well and split the tails with a pair of scissors, then put them on a cloth to dry.
Take a bowl and combine the tomatoes, wine, saffron, bread crumbs, and hot pepper. Mix well. Saut the garlic, onion and parsley in the oil, and as soon as the onion begins to color add the scampi and the tomato mixture. Cover and simmer for about 5-8 minutes, depending upon the size of the scampi (they should be pale pink), by which time the sauce will be reduced somewhat (add more liquid if it gets too dry).
Serve the scampi with the freshly toasted bread.
