Peel, de-seed and roughly chop the tomatoes. Finely chop the shallots. Heat the olive oil in a large frying pan, add the shallots and cook for 1-2min. Add the crushed or chopped garlic and cook for 30 seconds before adding the tomato paste; cook for 1min. Pour in the white wine, bring to the boil and bubble for about 10 minutes until well reduced and syrupy.
Add the chopped tomatoes and bouquet garni, then season to taste. Bring to the boil and simmer gently for 5min or until pulpy.
Add the raw Scampi to the hot sauce, then return to the boil and simmer gently, stirring, for 1-2min or until the scampi are pink and just cooked through to the centre. Garnish with finely sliced spring onions, chopped chives and prawns; serve immediately.