Ingredients
250 g nectarines
1 shallot, peeled & sliced
Juice of 3 limes
¼ tsp SIDS CRAZY LEMON
2 tbsp SIDS LEMON THYME & MUSTARD OIL
½ tsp salt
4 x 250 g crayfish tails
Habanero pepper
Directions
In a food processor, purée nectarines, shallot, 2 tablespoons lime juice, SIDS CRAZY LEMON, 1 tablespoon SIDS LEMON THYME & MUSTARD OIL, ¼ teaspoon salt and habanero pepper. Transfer to a bowl and set aside.
Heat grill to medium-high. In a small bowl, whisk remaining lime juice, SIDS LEMON THYME & MUSTARD OIL and salt together. Split crayfish tails lengthwise, remove membrane and brush meat with the lime-oil glaze. Place crayfish on grill, meat side down and roast for 4 minutes then turn over to shell side and grill until meat is opaque and cooked through, 4-5 minutes more. Transfer to a platter, garnish with lime wedges and serve with reserved nectarine sauce.
