Grilled Gulf Oysters

Ingredients

For the Oyster Butter:

• 1 oz. Lime juice

• 2 Tbsp. Louisiana-style hot sauce

• 1/4 cup Red onion, minced

• 2 Garlic cloves

• 3 Tbsp. Red bell pepper, diced

• 1 tsp. Kosher salt

• 1/4 lb. Unsalted butter, softened

For the Shells:

• 1 dozen Gulf oysters, medium-sized

• 1/2 cup Smoked sausage, small diced

• 1/4 cup Southern Recipe Small Batch Pork Rinds, crushed

For the Garnish:

• 1 bunch Fresh herbs (dill, basil, chives, or tarragon)

• 1 small jar Muffuletta relish (chopped olives, celery, peppers, vinegar & oil)

• 1 small bunch Cherry tomatoes, chopped

Directions

1. **Make the oyster butter:**

In a food processor, combine lime juice, hot sauce, red onion, garlic, bell pepper, and salt. Pulse until a paste forms. Add the softened butter and pulse again until smooth and fully incorporated.

*Tip:* Oyster butter can be made up to one week ahead and stored in an airtight container in the refrigerator.

2. **Prepare the oysters:**

Scrub the oysters thoroughly under cold running water. Shuck and detach each one from its shell, keeping them on the half shell for grilling.

3. **Assemble for grilling:**

Preheat grill for direct high heat.

Top each oyster with 1 Tbsp. oyster butter, 1 tsp. smoked sausage, and 1/2 tsp. crushed Southern Recipe Small Batch Pork Rinds.

*Tip:* Crush pork rinds in the bag by hand for a perfect no-carb breadcrumb texture.

4. **Grill:**

Place oysters directly over the fire. Cook until shells char around the edges and the butter is bubbling, about 3–5 minutes.

5. **Finish and serve:**

Remove oysters from the grill and top with Muffuletta relish, chopped cherry tomatoes, and fresh herbs.

Serve immediately while hot and bubbling.