Grilled Oysters with Chorizo Butter

• 4 ounces fresh Mexican chorizo, casings removed
• 1 1/2 sticks unsalted butter, cut into 1/2-inch cubes
• 2 tablespoons fresh lime juice
• Salt
• 18 Louisiana or other medium to large oysters, scrubbed
• Cilantro leaves and finely grated lime zest, for garnish

1. In a skillet, cook the chorizo over moderate heat, breaking it up with a spoon, until lightly browned, 8 minutes.
2. Scrape into a bowl and let cool, then break into small clumps.
3. Add 1 tablespoon of water to the skillet and simmer over low heat.
4. Add the butter to the skillet a few cubes at a time, whisking constantly until melted before adding more.
5. Stir in the chorizo and lime juice and season with salt.
6. Keep warm over very low heat.
7. Light a grill.
8. Place the oysters on the grill, flat side up.
9. Grill over high heat until the shells open slightly.
10. Carefully transfer to a platter and, using kitchen gloves or a mitt, remove the top shell.
11. Spoon the chorizo butter onto the oysters and garnish with a cilantro leaf and lime zest.
12. Serve right away.

chorizo, butter, lime juice, salt, oysters, cilantro

Taken from www.foodandwine.com/recipes/grilled-oysters-chorizo-butter (may not work)