Grilled Moreton Bay Bugs
A simple seafood barbecue specialty.
Scampi or yabbies could be used instead. A perfect way to allow fresh seafood to shine.
6 whole green Bugs, halved.
3 tbsp softened butter
Zest of 2 limes
1 tbsp Pukara Estate Chilli Smoked Salt
In a small bowl, combine lime zest, butter and smoked salt. Brush the halved bugs with half of the butter mix and barbeque or place under high grill until just firm and opaque and just cooked through.
Serve on a large platter, brush with remaining butter and serve.