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Barbecued Oysters, West Coast Style 

  • 1 TBSP unsalted butter

  • 1 teaspoon minced garlic

  • 2 tablespoons freshly squeezed lemon juice

  • 2 tablespoons mild chili sauce

  • 12 fresh oysters 

Make barbecue sauce: In a small sauté pan over medium heat, cook the butter and garlic stirring occasionally, until the garlic aroma is apparent and the butter begins to brown, 2 to 3 minutes. Remove from the heat and add the lemon juice and chili sauce. Mix until well blended.

Prepare oysters: Grip each oyster flat side up in a folded towel or glove. Find a small opening between the shells near the hinge and pry open with an oyster knife. Try shells near the hinge and pry open with an oyster knife. Try to keep the juices in the shell. Loosen the oyster from the shell by running the oyster knife carefully underneath the body. Keep the oyster in the bottom of the deeper shell.

Spoon ˝ teaspoon of the barbecue sauce over each oyster. Grill the oysters directly over high heat. When the sauce boils inside the shell, after 2 to 3 minutes, cook oysters for 1 to 2 minutes more. Serve warm.

Yield: 12 oysters.

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