Ingredients
100g real pure butter
2 fresh garlic, minced
salt and pepper
8 fresh langoustine, split in half, deveined
50 ml extra virgin olive oil

Method

Preheat the grill pan over a medium to high heat until very hot. In a small bowl mix the melted butter, garlic, parsley, seasoning, extra virgin olive oil and beat well.

Brush the langoustine with garlic butter and grill, basting several times and turning once until cooked.

Ramona Preca is a Chef patron, Palazzo Preca Restaurant, Valletta.

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