Grilled Crayfish Tails Wrapped in Bacon with Two Kinds of Sauces

Mix shallots, cilantro stalks, garlic, thyme, olive oil, oregano, basil, and salt and pepper in a baking bowl. Fold in the crab tails. Cover and refrigerate for one night.

Preheat the oven to 180 °C. Broil the bacon on a broiler over a grease pan for 4 to 6 minutes. Wrap half a slice of bacon tightly around each shrimp and pin together with a wooden stick. Refrigerate until ready to cook.

For the remoulade, beat egg yolks and whole eggs with a mixer until blended.

Add mustard and lime juice. With the machine running continuously, add the oil in a thin stream in a leisurely stream until a mayo is formed.

Pour into a large enough bowl and add paprika, horseradish, vinegar, hard-boiled onion, eggs, capers, salt, chili pepper, pepper and cilantro. Place in the refrigerator for about half an hour.

To make the curry mustard, melt butter or possibly ghee in a small saucepan over medium heat, then cook the curry powder over high heat for 1 to 1 1/2 min, stirring until cooked. Stir in honey, lime juice or juice of a lemon, if desired, and mustard.

Grill the crab tails over medium heat for about 3 min on each side, until the bacon is crisp and the crab tails are cooked. Place on a serving plate and top with a little curry mustard or tartar sauce. Garnish with cilantro or lime slices.

Our tip: Use a bacon with a strong flavor – so ver

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