- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
No shucking necessary: Once the oysters open on the grill, simply top them with David Kinch’s smoky, tangy butter
Ingredient:
- 4 ounces fresh Mexican chorizo, casings removed
- 1 1/2 sticks unsalted butter, cut into 1/2-inch cubes
- 2 tablespoons fresh lime juice
- Salt
- 18 Louisiana or other medium to large oysters, scrubbed
- Cilantro leaves and finely grated lime zest, for garnish
