Grilled Oysters With Mango Pico De Gallo And Red Chile Horseradish Food

GRILLED OYSTERS WITH FRA DIAVOLO SAUCE

Steps:

• Heat the oil in a medium saute pan over medium heat. Add the tomatoes, garlic and shallots and cook, stirring occasionally, until softened and juicy, but with no color, about 5 minutes.
• Transfer the mixture to a blender, add a few tablespoons olive oil, the parsley, vinegar, honey, oregano and red pepper flakes and blend until slightly chunky; season with salt and pepper. If too thick, pulse in a bit more olive oil. Transfer the sauce to a bowl. (Can be made 1 hour before and kept at room temperature.)
• Preheat the grill for high direct heat.
• Remove the top shells of the oysters. Loosen the oysters from the bottom shells but do not remove, taking care not to spill the liquor. Put the oysters on the grill, cover and cook just until the edges start to curl, about 1 minute.
• Meanwhile, wet the kosher salt with water just until it clumps together. Spoon little mounds of salt onto a large platter. Place a cooked oyster on each salt bed and top each with some vinaigrette. Scatter the parsley leaves over the platter and serve.

GRILLED OYSTERS WITH MANGO PICO DE GALLO AND RED CHILE HORSERADISH

Steps:

• Combine all of the ingredients in a medium bowl and let sit at room temperature for at least 30 minutes and up to 1 hour.
• Stir together the ingredients in a small bowl.
• 1. Heat your grill to high.
• 2. Place the oysters directly on the grates of the grill, close the cover, and cook until all of the oysters have opened, 4 to 5 minutes (discarding any that are not).
• 3. Top each oyster with 1 teaspoon pico de gallo and 1/4 teaspoon red chile horseradish. Serve hot.