Crawfish season has officially arrived in Houston, and Casian Crawfish is now cooking up the city’s spiciest bugs.

The shop at 5314 Telephone has officially debuted their Vietnamese-style crawfish, but instead of the usual cayenne, they’ve swapped in the absurdly hot Carolina Reaper pepper, which formerly held the title of the world’s spiciest chile. According to the Houston Chronicle, the spice blend that will coat these extra-hot mudbugs at Casian Crawfish weighs in at 2.2 million Scoville units, and the dish comes with a serious challenge.

Diners will be presented with two pounds of the super-spicy crawfish, a glass of water, and 15 minutes during which they must eat the entire pile and suck the heads. After that, adventurous crawfish enthusiasts will have to endure 10 minutes of “burn time” before they earn the grand prize of a t-shirt and perhaps most importantly, a refund for the two pounds of crawfish and the extra $10 that the restaurant charges for the Carolina Reaper spice.

Pepper enthusiasts can score their batches of Carolina Reaper-spiked crawfish at Casian Crawfish now. For wimps, the typical butter-garlic-cayenne sauce is still on offer.