We love to host oyster parties in the back yard. These gatherings were my inspiration to make the oyster platter and also perfect our grilled oyster recipe. We have made Oysters many different ways, but this is my favorite tangy and cheese way to fire them up.

Grilled them on charcoal preferably ( but any grill will do the tick) and serve them will fresh bread!

Ingredients

Servings: makes sauce for 2 dozen large oysters

· 24 large oysters in the shell

· ¾ cup of olive oil

· 8 garlic cloves finely chopped

· 1/3 cup Crystal hot sauce (we like them spicey but you can adjust this to your taste)

· 1/2 teaspoon smoked paprika

· 1/4 teaspoon of dried oregano

· 3-4 tablespoon Worcestershire sauce

· Salt to taste

· Fresh ground black pepper

· 1/3 cup chopped fresh parsley

· 1 cup (3 1/2 ounces) breadcrumbs (optional, but well loved)

· 1 cup freshly grated parmesan cheese

· Lemon wedges on the side

Steps

1. Prepare the grill. Ideally the grill is 500 F

2. Mix the sauce. Combine the olive oil, garlic, hot sauce, paprika, Worcestershire, salt, pepper, and parsley in a sauce bowl

3. Shuck the oysters, removing the top shell. Do not cut the oyster loose from the shell we don’t want them falling in the grill. Then using long tongs (don’t burn yourself that grill is hot hot hot!) carefully place the half shelled oyster shell side down on the hottest part of the grill. Be careful not to lose any of the oyster juices while placing.

4. Sauce those babies up! Using a long spoon or ladle add about a tablespoon of sauces to each oyster. It should fill the shell, but not overflow.

5. Sprinkles each oyster with breadcrumbs and a layer of parmesan

6. Grill the oysters till the sauce bubbles and the parmesan browns. About 5-6 minutes, faster if your oysters are on the small side.

7. Once done removed the oysters will long tongs, these babies are hot, so while I always want one right off the grill best to let them rest a min or two. Serve them on an oyster plate to make sure none of the juices spill 😊

8. Don’t forget your lemon wedges. I like to squeeze it over each bite for some extra tang