Warm Langostinos (Prawns)

• 2 cups dry white wine
• 2 tablespoons white wine vinegar
• 2 carrots, chopped
• 2 onions, chopped
• 2 ribs celery, chopped
• 6 sprigs parsley
• 10 peppercorns, crushed
• Salt and freshly ground black pepper
• 1/3 cup hazelnut oil
• 1 tablespoon chopped fresh parsley
• 2 teaspoons chopped fresh thyme
• 2 teaspoons chopped fresh chives
• Salt and freshly ground black pepper
• 18 -24 langostinos (prawns), deveined
• Lemon wedges, for garnish

1. Prepare the court bouillon by combining all the ingredients in a large pot, along with 1 quart of water.
2. Bring to a boil, reduce the heat and simmer 30 minutes.
3. Strain the liquid, return to pot and bring back to a simmer.
4. Meanwhile, combine the hazelnut oil, parsley, thyme, chives, salt, and pepper, and set aside.
5. Add the langostinos to the court bouillon, and poach until just cooked, 3 to 4 minutes.
6. Pull the langostinos out and cut the tails in half, lengthwise.
7. Arrange the warm langostinos on a platter and drizzle with the hazelnut-herb oil.
8. Serve warm with the lemon wedges.

white wine, white wine vinegar, carrots, onions, celery, parsley, peppercorns, salt, hazelnut oil, parsley, thyme, fresh chives, salt, langostinos, lemon wedges

Taken from www.foodnetwork.com/recipes/warm-langostinos-prawns-recipe.html (may not work)