The days are getting longer and Spring is starting to whisper promises, which makes me happy as I’ve been waiting for a gap in the weather so I can head out to the beach and get cooking.  There’s something about cooking outside that makes me want to throw my arms up in the air and twirl about merrily. Ok maybe not but you get the idea.

Even on a cold bright Spring morning, if you shelter yourself out of the wind you can have your own microclimate which feels surprisingly warm – like skiing, high up by the lodge but that could be the Jägermeister.

However, don’t be fooled, beach cooking has an element of disaster rippling throughout and within 5 minutes of sunning our faces after our meal, the rain came and the wind whipped up and the day became a sit indoors with the fire on kind of day.

So the key is cook something quickly with minimal prep.  I chose langoustines otherwise known as Dublin Bay prawns, which can be cooked in minutes.

Lemon and Garlic Langoustines (serves 2 very well)

1 tablespoon of olive oil

1 knob of butter

2 cloves garlic, crushed

8 raw langoustines

Juice of 1 lemon

2 tablespoons dry vermouth

Handful fresh parsley, finely chopped

Extra lemon if you like

Once the fire has started to subside but still quite hot, place your pan on the grill.  When hot, add the oil and the butter and garlic and then immediately the langoustines.

Cook for 5 minutes each side and then add the vermouth and lemon juice and allow to bubble away for a further minute or so.

Serve straightway with parsley sprinkled over and bread for some serious mopping.

Disclaimer: I was sent a Le Creuset Paella dish by Houseology who have a very useful Cookware Buying Guide on the Masterclass section of their website.  Thank you Houseology for my paella dish, which is perfect for cooking down at the beach as it retains heat longer after you’ve finished cooking keeping everything warm no matter how harsh those biting winds are.

I also used it at home in the oven to make a cake/pudding which I will share with you soon.

Linking up with Lavender and Lovage’s Cooking with Herbs