Sweet and juicy langoustines are made even more special with a dousing of herby nut butter
– Takes 20 minutes • Serves 2.
– 10 Scottish langoustines (or use king prawns), heads removed, shelled, and tails left on.
– 1 tbsp hazelnuts, toasted.
– 25g/1oz butter.
– a few fresh parsley leaves, finely chopped.
– 1 tsp olive oil.
Step 1:Thread the langoustines carefully on to ten pre-soaked wooded skewers and chill for up to a day.
Step 2:For the butter, finely grate or chop half the hazelnuts (grating gives the nuttiest flavour), then roughly chop the rest. Tip into a small pan with the butter, parsley and a little seasoning, then set aside.
Step 3:When ready to serve, melt the hazelnut butter in the pan. Heat a griddle pan or barbecue, then brush the langoustines with the olive oil. Griddle each skewer for 1–2 minutes, turning, until pink and cooked.
Step 4:Pile the skewers on to a platter, pour half the hazelnut butter over the langoustines, then serve the rest in a small bowl on the side for dipping.