BBQ Crayfish - Chilli and lime

With a few crays being caught recently, i wanted to try something different.  There is a subtle flavour of

chilli and lime coming through which really works with the fresh salsa to acompany it. 

Mis en place

1kg Crayfish

40g butter, chopped

40ml lime juice

1 tsp Chilli (i use sambal, but you can use anything)

1 tsp minced Garlic
2 tsp fresh chopped Coriander

Method

Cut the Crayfish down the centre lengthways and remove contents from head area.
Place the butter and lime juice in a saucepan on the BBQ along with Chilli, Garlic and Coriander. Stir until melted.
Brush the meat of the crayfish with butter mixture. BBQ the crayfish, shell side down on a medium-high heat until the shells turn red, then turn and cook flesh side down for a further minute.
Serve crayfish lightly drizzled with remaining butter mixture.

We served this with artisian and crusty bread, tomato and avocado salsa and garlic aioli.