Grilled Oysters with Spicy Tarragon

 36 oysters 1 C unsalted butter
3 TBS chopped tarragon 2 TBS hot sauce
1/2 teaspoon kosher salt 1/4 teaspoon fresh ground pepper

 

Blend together 1 cup unsalted butter, 3 tablespoons chopped tarragon, 2 tablespoons hot sauce, 1/2 teaspoon kosher salt, and 1/4 teaspoon fresh ground pepper.

Transfer the butter to a sheet of plastic wrap, roll into a 2 inch thick log, refrigerate until slightly firm and then slice into 36 pats.

Place 3 dozen medium to large oysters on a hot grill, flat side up, cover and cook until each one opens, about 5 minutes.

Transfer to a plate being careful not to lose any of the "liquor" from the shells.  Remove the top shells, loosen the oysters from the bottoms, top each one with a pat of the butter and return to the grill, cover and cook until the butter is mostly melted.  Serve immediately.