prepare 16 orange supreme garnish slices using 1 orange: slice off ¼ inch from the top and bottom of orange and discard remove rind with chef’s knife segment the orange, using a knife to discard the tough inner membrane on each segment.
bring a small pot of water to a boil. Make an x with a knife on the bottom of each tomato.
dip the tomatoes in the boiling water for 1 minute. Remove from water and let cool. Peel the skin from the tomatoes. Remove seeds. cut 1 tomato into thin strips (julienne) and set aside. Slice the remaining 3 oranges in half. Remove the orange pulp from each half using a grapefruit knife, carefully removing the orange pulp and leaving the rind and outer membrane.
julienne several mint leaves and set aside.
chop the remaining tomatoes and place them in a skillet with the remaining orange pulp.
simmer for two minutes with salt, pepper and one mint leaf.
process the tomato and orange mixture in a blender with 3 tablespoons of olive oil to make the sauce. Store in the refrigerator to chill.
sauté the scampi tails with the remaining olive oil in a skillet over medium heat until opaque in the middle. Add the julienne tomato, 4 orange segments and julienne mint leaves.
place the orange sauce on each plate, place the scampi in the middle, peel 3 more scampi, garnish with a mint sprig, three orange segments and drizzle with olive oil.