Grilled Oysters with Chipotle Mango Salsa

Chipotle Herb Butter

4 oz. unsalted butter, at room temperature

1 Tbsp. minced chives or shallot

1 Tbsp. minced cilantro

1 tsp. lemon zest

1/2 tsp. smoked paprika

1/8 tsp. ground chipotle

Chipotle Mango Salsa

3/4 cup finely diced fresh mango

3 Tbsp. finely diced red bell pepper

2 Tbsp. fresh lemon juice

1 Tbsp. fresh lemon zest

3 Tbsp. minced cilantro

1 tsp. minced chipotle in adobe

Oysters

16 raw, whole oysters

Preheat grill to medium-high.

Herb Butter: Blend together butter, parsley, cilantro, lemon zest, paprika and chipotle pepper. Refrigerate until ready to use.
Mango Salsa: In a bowl, toss together, mango, red bell pepper, lemon juice and zest, cilantro, chipotle, salt and toss gently. Cover and refrigerate until ready to use.
To Grill Oysters: Scrub oysters well. Pat dry. Using an oyster knife or screwdriver, pry up to shell gently at the hinge, making sure not to lose any oyster liquid within oyster. Using a knife, cut the muscles connecting the oyster to the inside of its shell. Top each oyster with 1 tsp. of herbed butter and place on the baking sheet on grill, with the lid down. Cook oysters 2-3 minutes until butter is melted.
Serve each cooked oyster topped with 2 tsp. Mango Salsa.

Yield: 4 servings

Portion: 4 oysters