Grilled Oysters With Tagbasco Leek Butter

• 6 tablespoons unsalted butter 1 medium leek
• white and tender green parts only
• very thinly sliced 1 teaspoon sherry vinegar 1 large garlic clove
• minced 1 tablespoon fresh lemon juice 1/2 tablespoon Tabasco Salt 2 dozen oysters on the half she

1. 1.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.
2. 2.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.
3. Make Ahead The Tabasco-leek butter can be refrigerated for up to 3 days. Let soften before using.

unsalted butter, white, sherry vinegar, lemon juice

Taken from www.epicurious.com/recipes/member/views/grilled-oysters-with-tagbasco-leek-butter-50136314 (may not work)