24 Malpeque Oysters or similar to your liking
1 1/2 C Panko Breadcrumbs
3 Tbsp Extra Virgin Olive Oil
2 Tbsp very finely chopped fresh Garlic
2 Tsps finely chopped fresh Flatleaf Parsley
1/2 Tsp ground Paprika
Kosher Salt for seasoning
Freshly cracked Black Peppercorns for seasoning
Heat your grill to medium-high heat.
Wash all the oysters under running water using a towel and an abrasive tool (scouring pad, steel wool, or abrasive sponge). Hold the oyster, one at a time in the towel and use the abrasive tool to scrub them clean until all the small shell shards are removed. Place on a tray flat side up.
Using a shucking tool and a clean dry towel, shuck each oyster and discard the flat part of the shell (I hear Marilyn Denis and Roger Mooking have a nice video showing you how to do this – hehehe). Make sure to preserve as much of the oyster liquor (juice) as possible. Using the tip of the oyster shucker, run it along the underside of the oyster to separate the shell from the oyster muscle so that the oyster can move freely in the shell.
Once all the oysters are shucked move onto the topping. Combine all the remaining ingredients into a clean bowl and mix well without breaking up the panko any more than it already is. Add salt and pepper to taste. Evenly distribute the topping onto the oysters and place on hot grill, close the lid. Cook the oysters for about 5 minutes or until the oysters are bubbling and the crumbs start to brown.
Remove and transfer to a serving platter, allow a couple minute till cool enough to handle shells as the liquid and oysters will be very hot.
Try not to eat more than a half dozen. I dare you.
- 12 Jumbo Shrimp (16/20 size), peeled, tail-on (about 12 oz)
- 1 Tsp finely chopped Garlic
- 1 Tsp finely chopped Shallot
- 1 Tsp fresh Lemon Zest
- 1/2 Tsp Ground Coriander
- 1 Tbsp Olive Oil
- 1/2 cored Pineapple, sliced into 6 spears
- 2 Tbsp store bought Chili Oil
- 1/4 Tsp Kosher Salt
- 1/4 C Coconut Milk
- 1 Tsp Honey
- Fresh Mint Leaves, for garnish
- Fresh Basil Leaves, for garnish
Preheat BBQ to medium high heat.
Pat shrimp dry and place in a medium bowl. Add garlic, shallot, lemon zest, ground coriander, pinch of kosher salt and olive oil, and very gently toss to combine. Let stand for at least 15 minutes, refrigerated, to marinate. Using a pair of metal skewers, thread shrimp on both tail and “head” side, leaving about half inch of space in between each shrimp. You will end up with a total of two sets of skewered shrimp (6 per pair of skewers).
Place pineapple spears on a large plate and drizzle over chili oil. Gently flip the spears around to thinly and evenly coat the pineapple all over with the oil.
Place the seasoned pineapple spears directly on the grill, cooking about 3-4 minutes per side (without moving the spears too much) to get nicely caramelized grill marks. Transfer to a large serving platter and finish seasoning with a touch of salt.
Place skewered shrimp onto grill and cook over direct heat until they appear pink and just firm at the thickest part, about 2-3 minutes per side (they will continue to cook slightly as they cool, so try not to leave them on the grill too long!). Remove from heat and carefully remove shrimp from hot skewers. Arrange shrimp over the grilled pineapple.
In a small bowl, mix the coconut milk and honey until the honey is fully dissolved into coconut milk. Drizzle the mixture over and around the shrimp and pineapple. Garnish with fresh mint and basil leaves and serve right away.