8–10 fresh langoustines, cleaned and split lengthwise

3 tbsp unsalted butter

2 tbsp Rhubarb Ginger White Balsamic

1 tbsp olive oil (or Grapeseed Oliverde Oil for a lighter flavor)

1 clove garlic, finely minced

1 tsp fresh ginger, grated

Salt and freshly ground pepper, to taste

1 tsp lemon zest

1 tbsp fresh parsley, chopped (for garnish)

Lemon wedges, for serving

Prepare the Langoustines

• Rinse the langoustines under cold water and pat dry.

• Using kitchen shears, split them lengthwise to expose the meat for even grilling.

• Season lightly with salt and pepper.

Make the Rhubarb Ginger Glaze

• In a small saucepan, melt the butter over medium-low heat.

• Stir in Rhubarb Ginger White Balsamic, olive oil, garlic, and fresh ginger.

• Simmer for 2–3 minutes until aromatic and slightly thickened.

• Remove from heat and stir in lemon zest.

Grill the Langoustines

• Preheat a grill or grill pan to medium-high heat.

• Brush each langoustine generously with the glaze.

• Grill for 3–4 minutes per side, basting once more midway through, until shells are bright and meat is opaque.

Serve & Garnish

• Arrange langoustines on a serving platter.

• Drizzle with remaining warm glaze and sprinkle with chopped parsley.

• Serve immediately with lemon wedges on the side for a fresh citrus finish.