Griddled langoustines with hazelnut butter

Ingredients

• 10 Scottish langoustines, heads removed, shelled, and tails left on
• 1 tsp hazelnuts, toasted
• 25g butter
• few parsley leaves, finely chopped
• 1 tsp olive oil
• 10 wooden skewers

Description

• STEP 1

  Thread the langoustines carefully onto the skewers and chill for up to a day. For the butter, finely grate or chop half the hazelnuts (grating gives the nuttiest flavour), then roughly chop the rest. Tip into a small saucepan with the butter, parsley and a little seasoning, then set aside.

• STEP 2

  When ready to serve, melt the hazelnut butter in the pan. Heat a griddle pan or barbecue, then brush the langoustines with the oil. Griddle each skewer for 1-2 mins, turning, until pink and just cooked. Pile on a platter, pour half the hazelnut butter over the langoustines, then serve the rest in a small bowl for dipping.