I saved the best for #cookoutweek2018 for last: grilled oysters with lemon garlic butter. Grilled oysters are sort of a thing in my little coastal town. Go to a barbecue and you are bound to find oysters on the grill. Go to a festival - more grilled oysters. And can I just tell you how intimidated I’ve been by these little shelled delights? Not to mention how often I’ve wondered how hungry the first human who ate an oyster had to be?
Grilled oysters with lemon garlic butter just seemed perfect for Cookout Week and even more so because of the parmesan basil garlic butter from one of our great sponsors for this week: Chef Shamy. I am so in love with Chef Shamy products. I’ve been using the parmesan basil garlic butter on everything: steak, popcorn, radishes, potatoes. I’ll also be using it on grilled corn later this season. As a side note, here’s some information about Chef Shamy products:
Chef Shamy’s slogan is Make the World a Butter Place®. Their butters are shelf stable (unopened) for up to a year, and they can hang out in the fridge (opened) for up to six months. Chef Shamy butter contains no oils and is clean label. Savory butters can be used in keto recipes. Definitely check out Chef Shamy’s About page.
But back to grilling oysters. As it turns out, nothing could be easier. Heat up your grill; place the oysters on the grill round side down (you’ll want to catch all the juicy goodness you can); grill until the oysters pop open. No shucking necessary! And then top with parmesan basil garlic butter with lemon and lemon thyme. Eat. Enjoy. Go back for more.
One more great thing about Chef Shamy - get 10% off Chef Shamy butters between now and July 4 using the code 10BUTTER10.
This post is sponsored. All opinions, however, are my own. Grilled Oysters with Lemon Garlic Butter
Ingredients
- 1 dozen oysters
- 1/2 cup Chef Shamy Parmesan Basil Garlic Butter
- 2 tablespoons lemon thyme leaves
- Juice from 1/2 lemon
Instructions
- Preheat your grill. Place the oysters on the grill, cup side down. Grill until they pop open. Open and detach the oyster from the shell.
- In the meantime, make the butter by melting the Parmesan Basil Garlic butter. Add the lemon juice and lemon thyme leaves. Take off the heat. Keep warm on the grill. Drizzle a bit of butter over each oyster and enjoy! Makes 12.
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