Method

• 1.
  To prepare the bugs, lay them on their back on a clean work surface. Using kitchen scissors, carefully make an incision at the base of the tail (be careful not to pierce the flesh), then cut along either side of the soft shell covering the abdomen. Remove and discard shell to reveal the flesh. Chill until ready to cook.
• 2.
  For the parsley butter, place all ingredients in a bowl with 1 tsp salt flakes and stir to combine.
• 3.
  Heat a barbecue or chargrill pan to medium-high heat. Add limes flesh-side down and grill for 5 minutes or until blackened. Set aside.
• 4.
  Add bugs, belly-side up, and spread 1 tbs parsley butter over flesh. Cook, covered (use aluminium foil if using a chargrill pan), for 10-12 minutes or until bugs are cooked through and butter is melted and bubbling.
• 5.
  Arrange on a serving platter with limes and any remaining butter. Sprinkle over extra parsley to serve.