Grilled shellfish with roasted chilli dressing

45 minutes ■ Serves 6 ■ EASY

This dressing goes well with hot or cold seafood - so, if you prefer, buy your shellfish cooked. If the fishmonger has samphire (a pleasantly salty seaside plant), serve it steamed and buttered, with the shellfish.

prawns, lanqoustines and lobster a selection, enough for 6 people
lemons 3, halved

ROASTED CHILLI DRESSING
red chillies 3
qarlic 1 head, cloves separated
olive oil
parsley a handful, chopped

■ For the sauce, put the chillies and garlic cloves in a doubled square of foil. Drizzle 5 tbsp of olive oil over. Season and wrap tightly into a parcel. Put over the coolest part of the barbecue and cook, turning for 15-20 minutes. Tip into a bowl and mash with the back of a spoon. Remove garlic skins and chilli tops and skins. Add the chopped parsley and mix in more olive oil until the dressing is pouring consistency.
■ If you are cooking lobster, halve using a sharp knife - ask your fishmonger if you prefer. Put the lobster on the grill, cut-side down, turning it once - about 6 minutes in all. Prawns and langoustines will take half the time. Baste with chilli sauce if you like.
■ Grill the lemon halves, cut-side down and serve with the shellfish and chilli dressing.

Grilled shellfish with roasted chilli dressing