Serving 6
Ingredients : 18 langoustines, 2 zucchinis, 1 tomato, 1dl olive oil, 1 clove garlic, 2 oranges, salt & pepper, a bunch of basil.

Method : Plunge tomatoes in boiling water for about 12 seconds, then keep them in cold water to cool them down. Peel them. Divide them in 4 quarters, remove seeds, and dice.

Peel off all the skin of oranges with a knife, and cut each segment (flesh without skin), keep the juice.

Slice fine julienne from zucchinis with a mandoline, but do not slice the middle part which is mainly made of seeds. Chop basil.

Get the langoustine tails off their shells, but keep only the last piece of shell for presentation. Eliminate intestines with a fine blade.

Cooking : Pan-fry zucchini julienne with olive oil and garlic clove halved, about 1 or 2 minutes. Discard garlic. Add salt, pepper and chopped basil. Keep warm.

Add salt and pepper to the langoustines. Fry them in a preheated pan. Keep them warm aside. Add tomato, olive oil, orange segments and juice to the pan, on low heat now.

Serving : Place julienne on the plates, top with langoustines. Arrange the orange and tomato juice scented with langoustine. Serve warm.]