Classic Grilled Oysters
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Makes sauce for 2 dozen oysters 1/2 pound butter 6 garlic cloves, rasped 1 teaspoon hot sauce (Prescott prefers Pop's Midnight Heat From Cajun Country)
1/4 teaspoon smoked paprika
1/4 teaspoon Worcestershire
1/4 cup chopped fresh parsley
Salt, to taste
Pepper, to taste
1-1/2 cup unseasoned bread crumbs
1/2 cup Italian seasoned bread crumbs
1 cup freshly grated parmesan cheese
Combine the first five ingredients and cook over low heat just until the butter is melted. Wait 5 minutes, then add parsley, salt and pepper.
In a bowl, mix together the two types of bread crumbs.
Open oysters, leaving them on the half-shell. Do not cut oysters loose from the shell.
Place oysters on a very hot grill (500 degrees or more, if possible). Ladle approximately a tablespoon of butter sauce on shucked oyster. Oysters come in lots of different shapes and sizes, so add more or less as needed.Sprinkle the breadcrumb mix and parmesan over sauce. Allow to cook until the excess oyster juice has evaporated and the cheese and bread crumbs begin to brown on the edges.
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