Grilled Oysters with Chorizo Butter
Spicy chorizo sausage can be purchased at Whole Foods, Savenor’s, and Spanish markets like Las Ventas in Boston’s South End. Prepare the seasoned butter ahead of time, but don’t shuck the oysters until you’re just about ready to grill.
1 1/2 lb. butter, room temperature
One 8 oz. piece air-dried Spanish chorizo (preferably Placios), diced
12 Island Creek oysters, shucked and left in their shells
Juice from 1 lemon
First, make the chorizo butter: Put 1/2 pound butter and diced chorizo in a saucepan over low heat. Allow ingredients to melt and combine for about 30 minutes. Place remaining butter in a food processor. Slowly drizzle in chorizo-butter mixture and process until fairly smooth. Transfer to the refrigerator and let cool.
To cook and serve, nestle 1 teaspoon chorizo butter next to each oyster and place shells directly on the grill. The oysters are ready when they begin to shrink slightly and the butter is melted and bubbly. Finish with a drizzle of fresh lemon juice.