Recipe: Langoustine Tails with Young Vegetables

1 Peel your 24 langoustines raw* and place them on a plate, salt, pepper with Timut, pour olive oil and a few finely sliced basil leaves, cover with film and refrigerate for one hour.

2 Heat your plancha to setting 4 (out of 6)
when it is hot, pour a drizzle of olive oil and sprinkle your vegetables, salt and cook, stirring for about ten minutes, then move to the side of your plancha.

3 Increase the heat of your plancha slightly then place your langoustine tails for very quick cooking (1 minute on each side) then bring your vegetables back to the center and place your langoustine tails on top which will thus give taste to the vegetables, serve quickly.
*Be sure to keep the langoustine shells to make a good coulis.
*This Timut pepper will fragrance your dishes by dispensing its unique aroma of lime and grapefruit.