Louisiana Charbroiled Oysters

By Stina

Ingredients

• 6 peeled and minced shallots
• 6 ounces champagne vinegar
• 1 tablespoon freshly ground black pepper
• 1 dozen fresh shucked Louisiana oysters in the shells
• 4 ounces Parmesan, grated
• 4 ounces extra-virgin olive oil
• Hot charcoals in a pit/grill

Preparation

Step 1

Preheat a grill to 350 degrees F.

Combine the minced shallots, vinegar and black pepper in a squeeze bottle.

Put the oysters, on half shell, on the grill. Squirt each oyster with 1 tablespoon of mignonette sauce.

When the oysters start to bubble, add a pinch of Parmesan and 1 teaspoon of olive oil.

Grill until the cheese starts to brown on the edges. Remove the oysters from the grill to a serving platter and serve immediately