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"  I can think of nothing better than spending\u2028 an afternoon barbecuing shellfish by the sea, especially if I\u2019ve been out in my boat and had\u00A0a successful catch in the lobster pots.  My friend Stuart re-baits the pots for me when I\u2019m not by the coast, and I\u2019ve even set up a saltwater tank in my store room to keep\u00A0surplus lobsters fresh for sunny days.  Shellfish requires very little preparation.\u2028I like to use a wood-fired oven (I\u2019ve got one in \u2028my garden) although\u2028a barbecue will work just as well. Wild garlic leaves go beautifully with these little beauties.  Mix a handful of the leaves with a little rapeseed oil and\u00A0use the paste to baste the fish while it\u2019s cooking.\u00A0At the height of the shellfish season (it varies between crustacean species), I like to do\u2028 a shellfish feast with everything from lobster and crab to prawns and mussels.  It\u2019s a platter which tastes amazing, and looks the business in the middle of the table.  PIRI PIRI PRAWNS (SERVES 4)  Try to buy the largest prawns that you can find \u2014 good fishmongers these days tend to have a pretty broad selection and those gigantic ones are much more impressive.  Piri piri is an Angolan name for a type\u00A0of chilli, and the term came\u2028to be used all over the Portuguese empire for hot meat and fish dishes prepared in the following way.  INGREDIENTS  About 750g\u20131kg large prawns, preferably still with their heads and shells on  80g (or more to taste) mild red chillies  Half a red pepper, deseeded  4\u20135tbsps olive oil  A good pinch of salt  Lemon or lime wedges to serve  DIRECTIONS  1 | If, like me, you prefer leaving the shells of your prawns on, use a sharp, serrated knife to cut into the back of the prawn and remove the black vein. Rinse the prawns carefully under cold water and pat\u00A0dry on kitchen paper. If you prefer them peeled, simply remove the body shell, leaving the head and tail attached.  2 | In a blender or liquidiser, blend the chillies, red pepper, olive oil and salt until smooth, then mix carefully with the prawns and store in a sealed container in the fridge for\u00A0a couple of hours.\u2028  3 | You can either barbecue \u2028the prawns or cook them\u2028 on a griddle pan. Preheat either well. Next, thread the prawns onto a metal skewer. Cook \u2028the prawns for 2\u20133 minutes\u2028 on each side if they\u2019re medium-sized, or for a couple of minutes extra if they\u2019re large. Turn the prawns if they begin to burn (or move them\u2028to a cooler part of the barbecue). Serve with lemon\u2028 or lime wedges.  Photographs by Jason Lowe "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.esquire.co.uk/food-drink/news/a4115/man-food-with-mark-hix-shellfish/>