Prosciutto Wrapped Oysters

• 1/4 cup shallots, finely diced
• 1/2 cup fennel, finely diced
• 1/2 cup zucchini, green part only, finely diced
• 1/4 teaspoon chile flakes
• 1/2 teaspoon orange zest
• 2 teaspoons oregano leaves, chopped
• 1 1/2 sticks unsalted butter, room temperature
• sea salt, to taste
• ground white pepper, to taste
• 24 oysters
• 12 paper-thin slices prosciutto ham
• 1/4 cup Marcona almonds, chopped and toasted
• 2 ounces Parmesan cheese

1. Preheat oven to 375F.
2. Combine shallots, fennel, zucchini, chile flakes, orange zest, oregano and butter in mixing bowl.
3. Season with salt and pepper.
4. Mix until mixture forms a ball.
5. Set aside.
6. Shuck oysters, discarding top shell.
7. Discard shell fragments from meat.
8. Detach oyster from shell.
9. Cut prosciutto slices in half lengthwise.
10. Wrap each oyster in prosciutto.
11. Return to shell.
12. Transfer oysters to baking sheet.
13. Divide butter mixture between oysters, about 2 tablespoons per oyster.
14. Bake 5 minutes or until hot in center.
15. Sprinkle with almonds.
16. Shave Parmesan atop oysters.

shallots, fennel, zucchini, chile flakes, orange zest, oregano, butter, salt, ground white pepper, oysters, paper, marcona almonds, parmesan cheese

Taken from www.foodrepublic.com/recipes/prosciutto-wrapped-oysters-recipe/ (may not work)