Langoustine & Lardo

I was reading about this earlier today, a dish Rowley Leigh sampled at his friend's favorite restaurant in Venice. Sounds so spot on, need to make it soon. This is the simple way in which the recipe is described, although I might be tempted to insert a tiny pinch of finely chopped fresh rosemary or thyme in between the crustacean meat and lardo.

langoustine tails (or best quality prawns)
lardo

1. wrap a 1-2 inch slice of lardo around the langoustine tail or prawn
2. place under broiler until meat turns pink and it is embraced by the lardo