Beviers BBQ Oysters With Habanero Salsa

Chef Bevier's Note:

I love bbq oysters in the summertime. It,s fun to hang around the grill on the weekend with a few freinds, and a few cold ones and some barbequed oysters. So call some freinds, get out the ice chest and crank on the grill and lets grill some oysters. This recipe is only for two because when I wrote it and photograhed it I was only feeding two people. You know what to do...just double or triple it. ENJOY

• Total Time: 12 hrs 20 mins
• Prep Time: 12 hrs
• Cook Time: 20 mins

Ingredients:

Servings: 2

• 8 large bbq oysters (scrubbed)
• 1 cup habenero salsa
• 2 tablespoons white wine
• 2 tablespoons lemon juice
• 1 tablespoon rice wine vinegar
• 1⁄8; teaspoon Worcestershire sauce
• 1⁄8; teaspoon hot pepper sauce
• 2 cups ripe roma tomatoes (skinned and diced, save the seeds and juice)
• ½ cup small sweet onion (diced)
• ½ cup bell pepper , seeded and diced
• 3 tablespoons jalapeno peppers (seeded and diced)
• 3 tablespoons serrano peppers (seeded and diced)
• 1 tablespoon habanero pepper (seeded and finely diced)
• 2 garlic cloves (finely diced)
• 2 tablespoons lime juice
• ¼ cup cilantro (chopped)
• ½ teaspoon kosher salt
• ¼ teaspoon pepper

Directions:

1. For the salsa mix the tomatoes, onions, peppers, garlic, celantro, lime juice, salt and pepper.
2. Smash with a fork or a whip until juicy.
3. Let sit overnight.
4. Preheat your grill to medium high heat.
5. Meanwhile in a bowl combine the white wine, lemon juice, rice wine vinegar, the woscestershire sauce, the hot pepper sauce, and 1 cup of the salsa.
6. Place the oysters on the grill and cook covered untill they pop open or start steaming around the edges.
7. Remove from the grill, shuck and serve with 1 tbls. of the salsa mixture over each oyster.
8. Serve with Fresh Lemon.