2tbspCultured buttersoftened (I use French cultured butter)
¼Pecorino cheesefinely grated
¼cup Parsleyfinely chopped
2Garlic clovesminced
1tspPaprika
½teaspoonPiment d'Espelette
½teaspoonsmoked chipotle tabasco sauce
2tbspPanko breadcrumbs
2Dozen large fresh oysterspacific or coffin bay on the half shell
Instructions
Pulse all of the ingredients except the oysters, pecorino and breadcrumbs in a food processor until well combined.
Arrange oysters in a single layer on charcoal grill. Spoon a little butter mixture into each oyster; top with a sprinkling of panko breadcrumbs and pecorino grill, uncovered, 7 minutes or until edges curl.
Or for the kitchen home grill, preheat the grill with grill tray about 3-4 inches from heat. Prepare recipe as above, placing oysters in a single layer on a grill or baking tray. Grill for 5 minutes or until edges curl.