BBQ’ed crayfish tails
- Crayfish Tails
- Garlic (fresh New Zealand is the best)
- Smoked Paprika
- Salt & Pepper
- Melt butter, garlic and add a few pinches of smoked paprika, salt & pepper.
- Split crayfish tail lengthway.
- De vein if required
- Brush meat with =garlic butter*
- On med hot BBQ place half tail meat side up till shell turns orange.