Langoustines alla Busara
Venice-based blogger Skye McAlpine loves the delicate flavor of langoustines, but to her the real magic of the dish is the superflavorful tomato sauce in which they simmer. Be sure to have plenty of crusty bread on hand to soak up the sauce. Slideshow: More Seafood Recipes
If langoustines are unavailable, use 1 1/2 pounds of head-on unpeeled colossal shrimp. To prepare the shrimp, use scissors to make a cut through the shell from the base of the head to the tip of the tail and remove the intestinal veins. The shrimp will cook in about 10 minutes.
Bold, citrusy white.