Thread the langoustines carefully onto
the skewers and chill for up to a day. For the
butter, finely grate or chop half the hazelnuts
(grating gives the nuttiest flavour), then
roughly chop the rest. Tip into a small
saucepan with the butter, parsley and
a little seasoning, then set aside.
When ready to serve, melt the hazelnut butter
in the pan. Heat a griddle pan or barbecue,
then brush the langoustines with the oil.
Griddle each skewer for 1-2 mins, turning, until
pink and just cooked. Pile on a platter, pour half
the hazelnut butter over the langoustines, then
serve the rest in a small bowl for dipping.