Ballyhoo’s Historic Seafood Grille – mile marker 97.8, Key Largo, 305-852-0822.
Makes 24 – 30 Oysters
24 – 30 Fresh oysters, shucked, drained and cleaned
¼ cup freshly grated Parmesan cheese
¼ cup freshly grated pecorino Romano cheese.
½ cup freshly chopped Parsley
1 cup butter, room temperature
2 tbsp garlic, chopped fine
½ tsp fresh ground black pepper
Melt the butter with garlic and pepper in a large sauté pan.
Mix Parmesan and Romano cheeses in a small bowl.
Spoon some of the melted butter mixture onto each oyster
Add a pinch of cheese and a pinch of parsley to each oyster.
Place oysters on grill (pre-heated to medium high)
Grill oysters until they are hot, bubbly and the cheese has begun to “puff,” approximately 6 – 8 minutes.