Heat the grill to its highest setting.

Pour half of the oil into a small saucepan, add the garlic and warm over a low heat for a couple of minutes.

Remove from the heat and leave to cool.

Meanwhile, place each langoustine on a board and cut down through the head and tail to divide in half,

Remove the grit and and tract from each half.

Pour the cooled oil and garlic into a large bowl, add the langoustines and cover thoroughly.

Place the langoustines shell down on a baking tray and season with salt and pepper.

Grill for a couple of minutes and then turn, adding more oil if you have any remaining, for a further 2 to 3 minutes until the tail meat is opaque.

While the langousines are under the grill prepare the dressing.

Add 1 tablespoon of lemon juice to the remaining olive oil along with the chopped chilli, coriander and a pinch of salt and pepper.

Once cooked,arrange on a warmed ANTA serving plate, drizzel over the dressing and serve with large wedges of lemon and fresh crusty bread.