Wash the Pesche di Verona peaches, dry them, cut them inhalf and remove the stones. Then cut them into thin slices, put them in a bowl and sprinkle with half the lemon juice.
Clean and wash the onion, spinach and watercress, and dry them. Cut the onion into julienne strips and put in a bowl with cold water and the remaining lemon juice. Prepare a mixture of chopped walnuts and rocket. Add a tablespoon of the breadcrumbs, some salt and mix. Remove the shells from the scampi and steam them, taking care not to let them harden: 2/3 minutes only. Remove from the pan and stick them on four wooden skewers.
Brush the prawns with a little hazelnut oil and roll them in the chopped walnut and rocket mixture. Drythe spring onion julienne strips and put it into the bowl with the sliced Pesche di Verona peaches. Add the spinach and watercress. Season with salt and hazelnut oil and mix gently. Put the salad into four bowls and accompany with the skewered rocket-flavoured scampi.