1. Use scissors to cut film along either side of shell on the underside of bug tails. Pull and remove bug heads and discard. Pull back film on underside of tails to expose flesh.
2. Heat a chargrill or barbecue over a high heat. Crush chilli flakes, garlic, peppercorns and salt in a mortar and pestle. Brush bug flesh with oil and sprinkle evenly with chilli mixture. Cook on grill, flesh side down, covered, for 3-4 minutes, or until flesh turns white and golden and shell turns orange. Serve immediately, with lime.