Drago-style Chargrilled Oysters

[drsvelte]

I just finished shucking about six dozen salty Louisiana oysters to make Drago's chargrilled oysters (OK, it was more like 7 or 8 dozen - halfta have a few raw ones. ).

Here's an easy but good recipe for this great dish: http://www.nolacuisine.com/2006/03/1...oyster-recipe/

Over the years I've built up a supply of extra-large oyster shells that have been thoroughly cleaned and sanitized. Into these I drop 2 or 3 freshly shucked oyster meats (depending on size) and then the topping mix. This way seems a little more efficient than to have a whole lotta shells on the grill, some with just tiny oysters. Bon appetit!