Baked 13 Mile Oysters With Jalapeño, Lime, And Cilantro Butter

• 3 dozen small to medium Apalachicola oysters
• Kosher salt
• 3 tablespoons peanut oil
• 4 small jalapeno chiles
• 2 tablespoons lime zest
• 2 tablespoons fresh lime juice
• 1/2 cup chopped fresh cilantro leaves
• 1 cup unsalted butter, softened
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper

1. Shuck oysters. Discard the top shell; keep oysters in the deeper bottom shell. Arrange oysters over kosher salt in a jellyroll pan.
2. Heat oil in a small skillet over high heat. Add jalapenos, and cook 2 to 4 minutes, turning occasionally, until skin is golden and blistered. Transfer jalapenos to a small bowl, and cover with plastic wrap. Let stand 5 minutes.
3. Peel and seed jalapenos; finely chop, and place in a medium bowl. Add lime zest and next 5 ingredients, stirring to combine. Top each oyster with 1/2 teaspoon butter mixture. (Store remaining butter in refrigerator.)
4. Bake oysters at 450u0b0 for 8 minutes or until the edges of the oysters begin to curl.

apalachicola oysters, kosher salt, peanut oil, chiles, lime zest, lime juice, cilantro, unsalted butter, kosher salt, freshly ground pepper

Taken from www.myrecipes.com/recipe/baked-13-mile-oysters-with-jalapeo-lime-cilantro-butter (may not work)