Jerk Langoustines with Spicy Rice

It's a busy day in the garden today and I'm already looking forward to some gorgeous langoustines for supper. It needs to marinate for an hour, so that means I can watch Strictly! Thanks to Levi Roots for his marinade recipe but if you want to use Jerk seasoning from the supermarket, fill your boots as it's simple and easier that way.  See the post for the Spicy Rice posted on 18th November served with the Piri Piri Chicken.

Ingredients for the marinade
1 teasp freshly ground all spice
2 teasp ground cinnamon
1 teasp grated nutmeg
1 tbsp chopped thyme leaves
3 teasp soft light brown sugar
Juice of 1/2 lime
4 tbsp olive oil
Salt and pepper to taste.

400g of large raw prawns or as many langoustines as you like, shell on
Lime wedges, to serve.

Method
Mix all the marinade ingredients together in a shallow bowl.  Throw in the langoustines or prawns and make sure they are covered with marinade.  If you have time then leave them to brew in the fridge for an hour.  Take the shellfish out of the marinade and griddle on a medium to high heat for about 3 minutes on each side.  Once they are a deep red then serve with lime wedges and the spicy rice.