Barbecued Oyster Kabobs Recipe

• 1/4 c. oyster juice, bottled clam
• 1/4 c. Chinese oyster sauce - (60ml)
• 1/4 c. chopped fresh cilantro - (60ml)
• 3 x cloves of chopped garlic
• 2 x large minced shallots
• 2 Tbsp. packed brown sugar - (30ml)
• 1/2 tsp dry crushed warm red chillies - (2.5ml) Chopped fresh cilantro for garnish
• 2 x dozen of fresh, medium oysters
• 24 x bamboo skewers

1. Note: Bamboo skewers should be soaked in water before usage.
2. For marinade, each oyster will need to be shucked and the oyster juice reserved.
3. Pour oyster juice into a measuring c.. You may need to add in bottle clam juice or possibly seafood stock if oyster juice dose not measure to 1/4 c..
4. Pour liquid in to a small bowl, add in remaining marinade ingredients and mix well.
5. Place oysters into a sealable plastic bag.
6. Pour marinade over top, coating well.
7. Place oysters in to the refrigerator to marinade for 30 min.
8. Fire up your grill, bring the temperature to high.
9. (1 to 2 seconds with the hand test)
10. Using 2 skewers per kebob (this method will hold the oysters securely in place while cooking), thread 2 oysters onto the skewers.
11. For grilling oyster with the lid down, grill for 2 min, turning occasionally, till the edges curl and the oysters become hard, but not over cooked.
12. For grilling covered, grill the same amount of time, turning only once midway through.
13. Remove oysters from grill, sprinkle with fresh cilantro and serve immediately.

oyster juice, cilantro, garlic, shallots, brown sugar, warm red, oysters, bamboo skewers

Taken from cookeatshare.com/recipes/barbecued-oyster-kabobs-78637 (may not work)