Remove the scampi from the shell, but leave the tail end standing. Then make a slight incision on the back and pull out the intestines. Put the shrimps on skewers. Clean, wash and chop the tomatoes.
Dice the apricot halves as well. Heat the oil in a pan and fry the skewers in it for about 2 minutes on each side. Add the diced tomatoes and apricots. Season to taste with salt, green pepper and lemon juice.
Serve garnished with lemon wedges and lemon balm. Serve with buttered, crispy gratinated baguette seasoned with orange pepper.