1. Peel the scampi tails and remove the intestines, then chop with a knife.
2. Marinate the scampi tartar with grapefruit juice. Aromatize with grapefruit zest and a sprinkling of pink salt, then leave the mixture to rest for 3-4 min.
3. Stuff the chilli peppers with the tartare with the aid of a coffee spoon.