This recipe is best cooked over charcoal. Heat your barbecue to hot.
Brush the pipers with olive oil. Rub the sea salt and lime zest together.
Lift the small fins and tails of the pipers and give them a liberal rub with the lime salt. This will help them to stand up and get great crispy edges.
Use a small knife to make a tiny cut in the front of the tail, twist each pipe