June 28, 2017
Shellfish, Oysters, Fruit,
Lemon, Appetizers, Quick Meals, Entertaining, Fall/Autumn, July 4th, Labor Day, Summer, Blender, Grilling (Outdoor), Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Herbs more
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"Recipe source:Saveur (June/July 2015)"
Build a medium heat fire in a charcoal grill or heat a gas grill to medium.
Grill lemons, cut side down and herbs until charred (8-10 minutes for the lemons but only 5 minutes for herbs); let cool slightly.
Squeeze juice from lemons in a bowl with the olive oil, salt and pepper. Transfer herbs to cutting board, discard stems and mince and stir into the lemon vinaigrette.
Spread salt (the 5 cups coarse salt)in a 9 x 13 inch metal baking dish. Nestle oysters into the bed of salt and place dish on the grill and cover with grill lid; grill until oysters are plump and beginning to curl at the edges (only a few minutes). Transfer to serving platter drizzled with lemon vinaigrette.
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