"Oysters on the half shell can wobble on the grill," James Holmes says. "That's a good thing — some butter will spill onto the coals, which smokes the oysters at the same time."
- 6 tablespoon(s) unsalted butter
- 1 medium leek, white and tender green parts only, very thinly sliced
- 1 teaspoon(s) sherry vinegar
- 1 clove(s) (large) garlic, minced
- 1 tablespoon(s) fresh lemon juice
- 1/2 tablespoon(s) Tabasco
- Salt to taste
- 24 oysters on the half shell
- In a skillet, melt 2 tablespoons of the butter. Add the leek and cook over moderate heat, stirring, until softened and lightly browned, 8 minutes.
- Stir in the vinegar, transfer to a bowl, and let cool.
- Stir in the garlic, lemon juice, and Tabasco.
- Soften the remaining 4 tablespoons of butter and combine thoroughly with the leek mixture. Season with salt.
- Light a grill. Place a dollop of leek butter on each oyster. Grill the oysters over high heat until just cooked through and the butter is melted, about 1 minute. Serve right away.