• 24 Freshly shucked Gulf oysters on a half shell
  • 4 oz. grated Romano cheese
  • 4 oz. grated Parmesan cheese
  • 1½ lb. salted butter
  • 3 Tbsp. chopped fresh parsley
  • 3 Tbsp. chopped garlic

Heat gas chargrill on high. Place shell (oyster up) on grill. Ladle butter mixture over each oyster. Top each with cheese mixture. Ladle remaining butter over cheese. Remove when oysters begin to flame and bubble. Serve.