Peel ginger and dice it finely. Peel scampi to the tail fin and remove the intestines. Wash scampi and pat it dry. Mix acacia and spring blossom honey, lime juice, ginger and crushed red peppercorns.
Spread marinade onto scampi and let marinade for 30 minutes. Meanwhile, trim and clean green onions and chop them into 6 cm pieces. Slide scampi and green onions onto small skewers.
Cook the skewers on a hot grill 3-5 minutes, turning regularly and then salt them lightly. Wash lime and lemon, rub them dry and slice them, then grill the slices shortly.
Place the scampi onto the lemon and lime slices. Serve garnished with dill blossoms and red peppercorns.