- Preheat the oven and cook the scampi according to packet instructions.
- Make up the spicy mayonnaise by combining the mayo and the chilli sauce. Set to one side.
- Divide the chopped lettuce and tomatoes, using the 8 leaves as taco ‘shells’.
- Top each lettuce shell with the hot scampi and a generous serving of the mayo. Serve with a wedge of lemon and extra chilli sauce.