Oysters, freshly shucked

Basil Vinaigrette:

2 cups basil 
1 small shallot
1 clove of garlic
Dash of red pepper flakes
⅔ cup of olive oil
4 Tbsp champagne or red wine vinegar

In a blender, combine and process the basil vinaigrette ingredients. Top freshly shucked oysters with a dash of the vinaigrette and place on the grill for 5 minutes at medium-high heat. Before removing them from the grill, sprinkle on some grated pecorino Romano cheese.

Source: Deja Knight McMillan

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