Treasures plucked from the sea, perfect for lazy lunches
1 red chilli, deseeded, finely chopped
Zest and juice of 1 lime
1 tbsp chopped fresh coriander
1 clove garlic, finely chopped
Salt and freshly ground black pepper
8 langoustines, whole, or split in half lengthways if preferred
2 tbsp vegetable oil
- Place the butter, chilli, lime zest and juice, coriander and garlic in a small ovenproof dish or heatproof jug, season and place on the barbecue until the butter has melted.
- Place the langoustines in a plastic bag, add the oil and shake well to coat. Remove from the bag and barbecue, turning once after 2 minutes ─ they should only take 3-4 minutes to turn pink and cook fully.
- Transfer to a serving plate, drizzle with the chilli and lime butter and serve.
Recipe by Lakeland