- 36 fresh oysters on-the-shell
- 1 tablespoon [15 mL] paprika
- 1 teaspoon [5 mL] Cayenne pepper
- Freshly ground black pepper, to taste
- 18 thin slcies lean bacon
- Celery leaves, to garnish
- Whole fresh red chiles, to garnish
Sauce
- Reserved oysters' juices*
- 1/2 fresh red chile, seeded then finely chopped
- 1 clove garlic, crushed
- 2 green onions, really finely chopped
- 2 tablespoons [30 mL] freshly chopped parsley
- Juice of 1/4 to 1/2 lemon, to taste
- Salt and freshly ground black pepper, to taste
- 4 to 6 bamboo skewers, soaked into cold water for 15 minutes to prevent burning
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- *Open-up oysters over a bowl to recuperate oysters juices for the sauce.
- If right handed wrap your left hand and if you are right handed wrap you left hand, into a clean towel.
- Sit one oyster, rounded side down, into your wrapped hand.
- Insert the tip of an oyster knife into the space between both halves of the shell and twist firmly.
- Holding the oyster firmly, press the knife inside the oyster cutting the muscle.
- Pour the liquid into bowl.
- Free and keep oyster into a clean bowl; throw away shell halves.
- Repeat with remaing oysters.
- Preheat barbecue to high intensity.
- Meanwhile, for the sauce, mix together finely chopped fresh red chile, crushed garlic, finley choppped green onions and freshly chopped parsley into reserve oyster juices along with enough lemon juice to enhance the taste of the sauce.
- Season sauce to taste with salt and freshly ground black pepper; pour into a serving bowl and set aside.
- Lightly season oysters with paprika, Cayenne pepper and freshly ground black pepper.
- Halve bacon slices.
- Thread together bacon and oysters onto skewers wrapping oysters into bacon.
- Grill brochettes onto hot barbecue rack for approximately 5 minutes turning often, until bacon with crisp and golden.
- Serve brochettes garnished with celery leaves and whole fresh red chiles, along with reserved sauce.
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