Grilled Diablo Oysters

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.

It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

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For the habanero vinegar:
2 habanero peppers
1/2 cup distilled white vinegar

For the topping: 2 T lemon juice
2 large, ripe avocados
For the compound butter:
2 teaspoons canola oil
1 shallot, sliced thinly
6 tablespoons unsalted butter, at room temperature, cut into chunks
2 habanero peppers, minced

For the oysters:
2 dozen oysters
2 jalapeƱos, sliced
3 tablespoons grated Parmesan


For the habanero vinegar:
Combine the habanero peppers with the vinegar in a bowl and steep for a couple hours. Set aside.

For the compound butter:
Heat the oil in a skillet over medium-high heat. Add the shallots and cook until soft, about 2 minutes. Remove from the heat and transfer to the bowl of an electric mixer fitted with the paddle attachment. Combine with the butter and habanero peppers and whip on low speed until light and airy. (You can also do this with a rubber spatula.)

For the oysters:
Preheat the grill over high heat.

Shuck and clean the oysters, being careful to reserve the juice in the shell. Place the oysters on the half shell on the hottest part of the grill.

Put 1 teaspoon of the compound butter on top of each. Grill the oysters until bubbly and the meat begins to curl away from the shell, about 1 minute, and remove from the heat. Season the oysters with the habanero vinegar, top with jalapeƱos, and grated Parmesan.