- 1 cup butter, softened
- 2 tablespoons chopped fresh cilantro
- 3 tablespoons minced garlic
- 2 tablespoons minced shallot
- 2 tablespoons lime juice
- 3 tablespoons chile-garlic sauce (such as Sriracha®)
- 12 fresh oysters in shells
- 2 tablespoons lime juice
- In a medium bowl, stir together the butter, cilantro, garlic, shallot, 2 tablespoons of lime juice, and sriracha sauce. Spoon onto waxed paper and roll into a log. Place into the freezer until set.
- Preheat a grill for high heat.
- Place whole oysters on the hot grill for 3 to 5 minutes, or until almost done. Remove the top shell from the oysters, without spilling any liqueur, and return them to the grill. Slice the butter log into 1/4 inch slices, and place a slice on top of each oyster. Grill until the butter melts, then serve on a bed of rock salt for presentation.