Fresh Barbecued Garlic Lemon Crayfish

Begin by preparing the crayfish. Make sure they are cleaned properly. It is crucial to remove any dirt or sand stuck in the corners of the shells or tails. From my experience, nicely cleaned crayfish will give you the best taste.

Once the crayfish are cleaned, split them in half lengthwise. This helps the marinade to penetrate well and when grilling, the heat distributes evenly.

In a bowl, combine lemon juice, olive oil, minced garlic, barbecue seasoning, and salt. Mix well to create the marinade.

Marinate the crayfish. Coat the flesh of each crayfish half with this mixture. Leave them for about 30 minutes, allowing the flavors to soak in. Remember, don't rush this part, the longer the marination time, the better.

Preheat your barbecue grill to medium heat. Place the marinated crayfish halves, shell side down first, on the grill. This not only retains the juices but also gives the flesh a fantastically crisp finish.

Grill them for about 5-7 minutes. Then flip and grill for another 5 minutes or until the flesh turns opaque. Timing is key here, overgrilling can make the crayfish rubbery.

Once done, serve the barbecued crayfish with lemon wedges and sprinkle some fresh parsley on top. It adds an appealing freshness to the smoky crayfish.