Dawn Kiddie www.sunlive.co.nz

Well this week's recipe has been created by my business partner Luis and what a treat you are all in for. Luis has created a recipe that can also be used with fresh fish, prawns or scallops and has been inspired by the love of his countries food flavours in Brazil.

1x crayfish halved (or whole fresh fish)

2x shots vodka

1x lime

1x whole head of garlic (stripped of outer layer of skin)

1x tablespoon brown sugar

1x tablespoon balsamic vinegar

sliced lime pieces cut into small pieces

Heat a non stick pan on high and spray with oil. Add the vodka and place cut side down the crayfish and sear for 1-2 minutes until brown.

Transfer to an oven dish squeeze over lime juice, also add garlic head with olive oil drizzled over and cook for 4-5 minutes on 180. Take out and spread with brown sugar and vinegar and cook for a few minutes longer until all flesh has turned white.

Take out and place on a platter.

Now put the lime pieces into a garlic press and add the cooked garlic and squeeze juices over the cooked crayfish keep adding more garlic and lime to the press until you have the crayfish covered.
This can be served with tomatoes, carrot and would be great with roasted capsicums.