» Oysters with Rosemary Citrus Butter

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Butter can be made up to one week+ in advance and kept in refrigerator until use.

Soften the Butter at room temperature
Finely chop the shallot and rosemary
Combine and mix all ingredients throughly in mixing bowl.
Put butter mixture in a glass jar with lid, or similar re-usable container, and place in refrigerator to chill and harden. Or, spread butter onto wax paper in the rough shape of a log, roll the paper and tie at ends and place in refrigerator to harden.
To cook the oysters...
Put a single tablespoon of the butter on each oyster.
Place oysters on medium-hot grill over open fire or on oven safe dish lined with 1/4 inch rock salt (to keep the shells level) and place under broiler. Alternatively you can place them near the top of an oven preheated to 400 degrees.
Grill, or broil, for approximately 5-7 minutes. Oysters are done once the butter is bubbling, and there is a slight curl along the edges, or gills, of the oysters.
Oysters are delicate and will cook quickly. Keep an eye on the oysters after 4-5 minutes to watch for signs of being done. Serve oysters hot, on platter lined with rock salt to keep oyster shells from tipping. Garnish with a sprinkle or sprig of freshly chopped parsely and serve with oyster forks or toothpicks on the side for easy eating.