Dublin Bay prawns (langoustines de Dublin)

Instructions

1. Rinse the langoustines in cold water and pat them very dry with kitchen paper.
2. Heat the olive oil in a large frying pan over high heat.
3. Sear the langoustines for 2 to 3 minutes, until they turn pink, then remove them.
4. Lower the heat, add the butter and crushed garlic and let it foam without browning.
5. Return the langoustines to the pan and toss them in the butter for 1 minute.
6. Add the lemon juice and zest, the parsley and a pinch of Espelette pepper.
7. Season and serve immediately with the toasted bread.