Last Saturday we were blessed with spectacular Springtime weather...sunny and almost 70 degrees! Naturally, we dragged out the grill and outdoor patio furniture from the shed. (We don't have a covered patio and the winds can gust upwards of 100 mph. We also didn't want to have to chase our grill as it rolled down the street!) So, we waited until weather permitted to unleash the hubby grill master!
For our first official barbecue I marinaded some shrimp..simple stuff. Something I've been wanting to attempt is barbecued oysters...yum! On a trip to San Juan Island there was a restaurant on the oceanfront as we disembarked the ferry. The giant barbecues set up on the sidewalk at the entrance were covered with rows of fresh salmon and oysters. We were hooked! Now, I've never been fond of oysters, but I remember these to be different from the kind you send raw down your throat as fast as you can without choking to avoid (sorry) the snotty slimy texture. Even if you don't care for oysters...that may change after you've tried these! The only problem was that I only bought 4 to sample!
This is obviously a sampling. If you dare to make more you'll need to increase the measurements.
4 cleaned oysters (Have a sharp paring knife, tongs, potholder and plate handy.)
For the sauce:
In a small saucepan heat 2 Tablespoons of butter, 1/4 cup of Thai sweet chili sauce and 1 tablespoon of chopped fresh cilantro. Heat this up before you put the oysters on the grill, bring outdoors with a basting brush.
Heat the barbecue to about medium. Lay the whole oysters flat side up. Keep on for about 2 minutes. They will steam inside and barely open. Remove from the grill. Use the tongs to remove, the knife to pry open being careful not to let the juice seep out. Use the potholder so you don't burn yourself. This is an easy process.
Toss the empty half shell out. Place the oysters back on the grill, baste with the sauce and close grill top. Continue to cook for another 2 minutes. Remove to a serving dish and eat immediately! Soooo good!