Ask your fishmonger to remove the head and shell the bugs. Combine garlic, zest, juice, dill and olive oil and marinate bugs for a few hours before serving. Next combine mayo, tabasco, whiskey, tomato sauce and shallot. Chill until required. Spritz avocado wedges with lime juice and sprinkle with furikake. To serve arrange bugs on plates with avocado, cucumber, radish and spoon cocktail sauce over and around bugs.
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