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.