Langoustines on the grill

1. The sharpness of chili is quenched by the use of honey. The maximum marinating time is 1 hour. Shrimps are not meat, they are not marinated for a long time.

2. We clean langoustines from shells. We cut the top of the tails with a sharp knife to remove the dark thread of the intestine. By the way, at the end of the tail, it goes down, and the last section sits especially tight, where you need to cut the deepest. After this procedure, the shrimp should be washed again well in water and drained well.

3. Finely chop a small amount of chili.

4. Squeeze the juice of half a lemon (the second half will be required for serving).

5. Marinate langoustines with chili, lemon juice, honey, oil and salt for no more than 1 hour.

6. We string langoustines on skewers.

7. Now about baking. If you have a true master of his craft at the brazier, who is not the first time grilling seafood, or is just a responsible, attentive and understanding person, then shrimp can be grilled directly on a grate, lightly oiled, over a zone with low heat, with a couple coups, just a few minutes. For all other cases, a friendly tip: put foil on the grill and bake the shrimp on it. Because it’s very easy to screw up grilling seafood: a little burnt from the grill or an extra minute - and instead of a delicacy, you get bitter and overdried garbage. In general, be realistic about the skills of the one who stands at the bars, and act accordingly.

8. You can remove langoustines from the grill as soon as they change color from gray to bright orange-pink. Pale pink is not good. With stronger degrees of doneness, be careful not to overcook or overdry. The use of foil reduces the risk of overdrying, but does not completely eliminate it.

9. Grilled langoustines are served with lemon slices so that they can be poured with lemon juice.

Bon appetit!