Ostiones a la Brasa

Step 1

Preheat the grill to high heat, about 500°F, and wait until you see heat waves rising from the grates, roughly 10 minutes — this ensures the oyster shells crack open fast.

Step 2

Melt the butter in a small bowl on the edge of the grill or over low heat, then stir in the minced garlic — pieces should be smaller than a grain of rice — and remove from heat.

Step 3

Cut the limes in half crosswise and set them aside for squeezing over the oysters after cooking.

Step 4

Place each oyster cup-side down directly on the hot grill grates, in a single layer, without moving them for about 2 minutes — you'll hear sizzling and see the shells beginning to char.

Step 5

Use tongs to flip each oyster so the flat shell faces up, exposing the liquid inside, and arrange them so they sit level without spilling.

Step 6

Spoon 1 teaspoon of the garlic butter into each oyster, directly onto the meat, and cook for 1 minute until the butter sizzles and the meat begins to release a little more liquid.

Step 7

Remove the oysters from the grill using tongs and slide them onto a heatproof platter or directly onto plates, keeping them cup-side up so the buttery liquid stays inside.

Step 8

Sprinkle salt, pepper, and cilantro over each oyster, then squeeze fresh lime juice over the top just before eating.