Grilled Diablo Oysters


For the habanero vinegar

  • habanero peppers
  • 1/2 Cup  distilled white vinegar

For the compound butter

  • 2 Teaspoons  canola oil
  • shallot, sliced thinly
  • 6 Tablespoons  unsalted butter, at room temperature, cut into chunks
  • habanero peppers, minced

For the oysters

  • dozen oysters
  • jalapeños, sliced
  • 3 Tablespoons  grated Parmesan

Oysters on the half shell can wobble on the grill. That's a good thing — some butter will spill onto the coals, which smokes the oysters at the same time. Try serving these as an appetizer at your next backyard party.

See all appetizer recipes.


For the habanero vinegar

Combine the habanero peppers with the vinegar in a bowl and steep for a couple hours. Set aside.

For the compound butter

Heat the oil in a skillet over medium-high heat. Add the shallots and cook until soft, about 2 minutes. Remove from the heat and transfer to the bowl of an electric mixer fitted with the paddle attachment. Combine with the butter and habanero peppers and whip on low speed until light and airy. (You can also do this with a rubber spatula.)

For the oysters

Preheat the grill over high heat.


Shuck and clean the oysters, being careful to reserve the juice in the shell. Place the oysters on the half shell on the hottest part of the grill.


Put 1 teaspoon of the compound butter on top of each. Grill the oysters until bubbly and the meat begins to curl away from the shell, about 1 minute, and remove from the heat. Season the oysters with the habanero vinegar, top with jalapeños, and grated Parmesan.

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