Grilled Oysters with Pico de Gallo
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
2 roma tomatoes, seeded and chopped
1/4 cup finely chopped red onion
1 large jalapeno, seeded and chopped
Handful of cilantro, chopped
Salt
Pepper
3 limes
18-24 oysters, scrubbed clean (see note above about safe handling of oysters)
1/2 cup shredded monterrey jack cheese
Instructions:
To make the pico de gallo, stir the chopped tomatoes, red onion, jalapeno, cilantro together in a bowl with the juice of 1 lime and a pinch of salt and pepper. Slice the remaining 2 limes into thin wedges for serving.
Heat grill to high. Place closed oysters on the grill and cook covered, 5-7 minutes or until opened (smaller oysters will open in ~5 minutes, larger ones might take a few more minutes).
Remove to a platter and let cool slightly. If any of the oysters remain closed, throw them out – they are not safe to eat. Preheat the broiler. Using a dull knife, pry the shells completely open and discard the top shell.
Top each shell with a pinch of shredded jack and place on an oven-safe dish/baking pan (covering the bottom with something like dry beans, uncooked rice, or salt will keep the oysters from sliding around or tipping over).
Broil for ~1 minute, just to melt the cheese. Top with a spoonful of pico and serve immediately, with extra lime wedges.
Notes Yields: 3-4 servings, or 9-12 appetizers
From jasonandshawnda.com