1.Shell and devein prawns, leaving heads and tails intact. Combine prawns with sardines, octopus, half the garlic and half the oil in a large bowl. Cover; refrigerate 3 hours or overnight.
2.Combine remaining garlic and oil in a small bowl; brush bread slices, both sides, with garlic oil. Toast bread, both sides, on a heated oiled barbecue flat plate.
3.Cook asparagus, tomatoes, olives and cheese, in batches, on the flat plate, until asparagus is tender.
4.Meanwhile, to make garlic chilli dressing, place ingredients in a screw-top jar; shake well.
5.Cook seafood, in batches, on the flat plate until cooked as desired; drizzle with dressing. Serve with vegetables and cheese.
The seafood can be prepared the night before, as can the dressing. Refrigerate seafood and dressing until you’re ready to start cooking.
Note
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