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 such as dill, basil, chives or tarragon
1 small jar Muffuletta Relish, store bought or homemade (chopped olives, celery, peppers, veggies, vinegar & oil)
1 small bunch cherry tomatoes
To make the oyster butter: place the ingredients except the butter into a food processor and pulse to create a paste. Add the softened butter to the paste and pulse to incorporate. This can be made ahead and refrigerated in an airtight container for up to one week.
Scrub the oysters with a stiff bristle brush under cold running water. Shuck them, and detach them from the shell, but leave them sitting on the half shell for grilling.
Prepare a grill for direct cooking over high heat. To each oyster on a half shell, add one Tbsp. oyster butter mix, 1 tsp. smoked sausage and topped with 1⁄2 tsp. Southern Recipe Small Batch Pork Rinds. - Tip: if you have an open bag of rinds, fold it closed & crush them with your hand to a no carb breadcrumb texture.
Next, place them on the grill over a hot fire. You want flames licking the shells. When the shells become charred around the edges and the butter is bubbly, remove them from the fire.
Top each oyster with a small spoon of Muffuletta Pickle Relish, chopped cherry tomatoes, some fresh herbs and serve.