from Chef Rob Klink of Oceanaire – Washington DC
Yield: 1 Serving
6 oysters, on the half shell
1 stick butter, melted
1 Tablespoon garlic, chopped
1 Tablespoon shallots, chopped
3 Tablespoons lemon juice
Salt, to taste
Pepper, to taste
1 ounce parsley, chopped
Place oysters on the half shell on the grill and cook for about 1 minute or until the oysters have heated up. Mix the melted butter with the garlic, shallots, and lemon juice and season with salt and pepper. Add the butter mixture to each oyster and allow it to scorch slightly from the open flame. Just before removing the oysters, reapply the butter and finish with parsley. Serve immediately.