• 2 cups butter, softened
• 1/2 cup grated Parmesan cheese
• 1/4 cup finely chopped parsley
• 2 garlic cloves, minced
• 1 Tbsp Worcestershire sauce
• 1 Tsp paprika
• 1/2 Tsp ground red pepper
• 1/2 Tsp hot sauce
• 3 dozen oysters, shucked, on the half shell

Get your fire going for your grill.

Put everything but the oysters in a food processor and blend until smooth.

When the grill is ready, put 12 oysters in a single layer on the grill,

and place a good dollop of butter mixture on top of each oyster.

Grill for 2 minutes and then cover and grill for another 3 minutes.

Serve first round, and then keep grilling and serving the rest.

Serves 10

• 1/2 cup shallots
• 1/4 cup champagne vinegar
• 1/4 cup rice vinegar
• 1/8 Tsp sugar
• 1/8 Tsp salt
• Fresh ground pepper
• Peel and mince shallots.

Add shallots to a bowl with the champagne vinegar, rice vinegar, sugar, salt and pepper. Cover and put in refrigerator for a couple of hours. You can store for up to a month. Makes about 2/3 cup sauce.

Serves 10