Scampi or yabbies could be used instead. A perfect way to allow fresh seafood to shine.

Ingredients

6 whole green Bugs halved

33mL Pukara Estate Lemon Extra Virgin Olive Oil

Zest of 2 limes

1 tbsp Pukara Estate Chilli Smoked Salt

Method

In a small bowl, combine lime zest, lemon oil, and smoked salt. Brush the halved bugs with half of the oil mix and barbecue or place under a high grill until just firm, opaque, and cooked through. Serve on a large platter, brush with remaining oil, and serve.