Drago'S Charbroiled Oysters

• The Sauce:
• 1 Stick Unsalted Butter, very soft
• 1 Pinch Kosher Salt
• 1 tsp Freshly Ground Black Pepper
• 1 Tbsp Minced Garlic
• 4 Tbsp Pecorino Romano
• 1 pinch Cayenne
• 1 pinch White Pepper
• 1 Spritz Lemon Juice
• 1 tsp Minced Italian Parsley
• The Oysters
• 2 dozen Oysters
• Lemons for garnish
• Parsley for garnish
• Pecorino Romano for finish

1. Whisk together all ingredients for the Sauce.
2. Heat a charcoal or gas grill until very, very hot. Place the oysters on the hottest spot on the grill and let them cook in their own juices for a few minutes, just until they start to bubble and the edges curl.
3. Top each with a generous portion of the sauce, enough to fill up the shell. When the sauce starts to bubble and sizzle sprinkle each oyster with about a Tbsp of Pecorino Romano. Let the Oysters go until the sauce on the edges of the shells gets nice and brown. Garnish with minced Parsley.
4. Serve while still sizzling with Lemon wedges and fresh bread.
5. Note: The more sauce that oozes onto the plate the better for mopping up with the bread.

butter, kosher salt, ground black pepper, garlic, romano, cayenne, white pepper, lemon juice, italian parsley, oysters, oysters, lemons, parsley, finish

Taken from www.epicurious.com/recipes/member/views/dragos-charbroiled-oysters-51424221 (may not work)