Langoustines

• 20 langoustines or 20 jumbo shrimp, rinsed
• Kosher salt and freshly ground black pepper
• 1 tablespoon extra-virgin olive oil, plus more or lemon-flavored olive oil for sprinkling on langoustines
• 2 tablespoons butter
• 1 fresh bay leaf
• Fresh lemon juice to taste

1. Remove the heads, lungs and shells from the langoustines (you can reserve heads and shells to make stock; they may be frozen).
2. Devein and season lightly with salt and pepper.
3. In a deep saute pan, heat 1 tablespoon of olive oil over medium high heat.
4. When it simmers, place the langoustines on their sides so that they curl up in the pan.
5. As soon as one side is caramelized, about 1/2 minute, gently turn; add butter and bay leaf.
6. Baste continuously for 2 minutes.
7. They should still be a little translucent at the center.
8. Remove from the pan and drain.
9. Sprinkle with olive oil.
10. (Craft uses lemon olive oil; you can sprinkle a little lemon juice if you can't find this.)
11. Serve.

langoustines, kosher salt, extravirgin olive oil, butter, bay leaf, lemon juice

Taken from cooking.nytimes.com/recipes/7273 (may not work)