Ingredients

• 2 ripe plum tomatoes, cut in quarters
• 2 stalks celery, cleaned and chopped
• 1 red onion, cleaned and chopped
• 1 fennel bulb, cleaned and chopped
• 1 tablespoon horseradish
• Hot pepper sauce to taste
• 3 tablespoons olive oil plus more for grilling
• 3 cloves garlic
• Salt and freshly ground black pepper to taste
• 1 pound arugula, rinsed and patted dry
• 12 langoustine tails, shelled
• 1/4 cup flat-leaf parsley

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Instructions

1. Heat a stove-top or charcoal grill. To make the sauce, place the tomatoes, celery, onion, fennel, horseradish, hotpepper sauce, 1 tablespoon olive oil, and 1 clove garlic ina food processor, and process for 2 minutes. Pass through a fine sieve, and season to taste with salt and pepper. Chill. In a large skillet over medium high heat, warm 2 tablespoons olive oil and 2 crushed garlic cloves. Add arugula and toss for one minute, until wilted. Cut langoustine tails lengthwise, brush with olive oil and grill for 2 minutes. To serve, place arugula and parsley at center of 4 plates, set grilled langoustines on top and drizzle sauce around.;