Langostinos with a tarragon lemon butter dip, spicy mayo, and sautéed carrots

Ingredients

• Bag of Langostino meat from Trader Joes
• 1/2 tablespoon Onion Powder
• 2 Garlic cloves
• Pinch of Salt
• Vegetable Oil
• 3 tablespoons Vietnamese Chili Garlic Sauce
• 1/4 cup Mayonnaise
• 1/2 stick of butter
• 1 lemon
• Few sprigs of Tarragon
• 3 carrots, sliced into sticks
• Few sprigs of Rosemary
• 1-2 tablespoon Red Pepper Flakes
• Olive Oil

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Preparation

• Heat Vegetable Oil in a sauté pan. Crush garlic and add to pan.
• Add Langostino, Onion Powder, and Salt. Sauté thoroughly; Remove garlic from pan.
• Remove langostinos from pan and set aside.
• Combine Mayonnaise and Chili Garlic Sauce . Add more sauce to your hot liking.
  
• Melt the butter in the microwave; about 30 seconds or so.
• Pour the juice of one lemon into the butter. Pinch the top of each Tarragon sprig, slide down the sprig with two fingers, and remove the leaves. Add to the butter dip and combine. Set aside.
• Heat olive oil. Add a pinch of rosemary leaves and 1 tbsp of Red Pepper Flakes.
• Add carrots and sauté just until cooked through and french fry style status. Towards the end, add the remainder Rosemary leaves and 1 tbsp Red Pepper Flakes. Remove from stove.

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