Charbroiled Oysters – Drago’s Restaurant

Posted by DmentD | Recipes | Sunday 9 September 2001 12:00 am

Oysters:
½ dozen Louisiana oysters
1 TBS butter garlic sauce (see recipe)
Parmesan cheese & Romano cheese

Butter Garlic Sauce:
10 OZ melted margarine or butter
1 TBS black pepper, white pepper, granulated garlic
3 TBS minced garlic

Temperature:

On outside grill, place half dozen oysters (on the halfshell). Put 1 TBS butter garlic sauce and sprinkle Parmesan cheese and Romano cheese on each oyster and allow to saute in shell till oysters curl. Serve hot.

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