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Grilled Mexican Oysters
There are many ways to cook oysters, this grilled Mexican oysters version creates a fresh and flavorsome version.
The homemade vinegar dressing removes the slimy texture that some people dislike about eating oysters. Yet the start of the cook in the shell and addition of butter helps keep moist.
If you don’t like too much heat remove the seeds and white pith of the chilis. Alternatively, you can remove the chili all together with bell pepper (capsicum) which si the non-hot yet flavorsome member of that family.
1 cup vinegar
1 red Serrano pepper
1 green Serrano pepper
1/2 red onion
salt, to taste
12 teaspoons unsalted butter
slap your mamma or similar spicy seasoning
Thinly slice the red and green jalapenos then add to a bowl.
Finely dice the red onion and cilantro then add to the bowl.
Add to the bowl the vinegar and a dash of salt. Let sit as long as possible for the flavors to combine.
Place the closed oysters on the grill to start cooking in their own juices. About 5 minutes.
Place an oyster in a cloth and chuck open being careful as it is very hot, then return to the grill.
Add a teaspoon of butter to each oyster and a sprinkle of Slap your Mamma seasoning.
When the butter has melted add a couple of teaspoons of the dressing. After and additional two minutes remove from the heat and let sit until eating temperature.