Langoustine Carpaccio with Orange Vinaigrette (Carpaccio de Cigalas con Vinagreta de Naranja)

This is just another way to cook a carpaccio or a langoustine. This dish is small in size and ready to eat in one bite just wrap the carpaccio in a green leaf to tickle your taste buds, this is what the French called "amuse bouche" (a teaser.)

Just a teaser

Ingredients:


1 Langoustine per person
1 Green Leaf
1 Orange (1/2 for the vinaigrette and 1/2 to     use with the carpaccio)
1 Green Olive


Fresh Orange Juice
Olive Oil


Cook and make individual capriccios by putting the langoustine in aluminum paper and pound until paper thing, put it in a green leaf, add a little orange segment, olive slivers. Make a vinaigrette with the orange and olive oil and drizzle over the carpaccio.  Eat wrapping the green leaf around the langoustine.