Instructions: In a large saute pan over medium heat, saute bell peppers and jalapenos in 4 tablespoons of the olive oil until softened and starting to lightly brown, 8 to 9 minutes. Add fresh thyme and set aside to cool.

In another saute pan, heat remaining virgin olive oil until smoking. Cut langostinos lengthwise in half and dredge flesh side in almond flour. Cook langostinos flesh-side down, until golden brown (about 1 minute) turn and cook another minute on the other side. Add lemon juice and remove from heat.

Add basil leaves to pepper mixture and season with salt and pepper. Divide pepper mixture among four plates, place warm langostinos in stacks over pepper mixture, and serve.

This recipe yields 4 antipasto servings.

Comments: The original recipe title as listed is "Sauteed Langostinos In Almond Flour Crust With Sweet And Hot Chilies".

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