Blanch langoustines in boiling water, refresh in iced water, remove meat
from shell and dry. Wrap langoustine and diced mango in pacetta, then
skewer.
To make the salsa: mix all the ingredients thoroughly , reserving a few
herbs. Quickly pan-fry the skewers in hot olive oil with garlic. Lightly
warm the salsa. Serve the skewers on the salsa, sprinkle with herbs.
Posted to EAT-L Digest 06 Aug 96
Date: Wed, 7 Aug 1996 13:03:20 EDT
From: erika metzieder <100627.3022@COMPUSERVE.COM>
NOTES : Devised by David Sharland for Upstairs at The Savoy, London,
England.
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