- 1 cup (250 mL) butter, softened
- 2 Tbsp (30 mL) fresh cilantro, chopped
- 3 Tbsp (45 mL) garlic, minced
- 2 Tbsp (30 mL) shallots, minced
- 2 Tbsp (30 mL) lime juice
- 3 Tbsp (45 mL) spicy chili sauce
- 12 fresh oysters in shells
- 2 Tbsp (30 mL) lime juice
In a medium bowl, stir together the butter, cilantro, garlic, shallot, 2 tablespoons (30 mL) of lime juice, and chili sauce. Spoon onto waxed paper and roll into a log. Chill for an hour.
Preheat a grill to high heat, or 400F (200C).
Place whole oysters on the hot grill for 3 to 5 minutes, or until almost done. Remove the top shell from the oysters, without spilling any liqueur, and return them to the grill.
Slice the butter log into 1/4 inch (0.5 cm) slices, and place a slice on top of each oyster. Grill until the butter melts, then serve on a bed of rock salt for presentation.
Recipe by Chef Paul Stewart.
