5 Tablespoons Unsalted Butter
1 Tablespoon Chopped Parsley
1 Teaspoon Lemon Juice
1/2 Teaspoon Chopped Green Onions
1 Teaspoon Minced Garlic
1 Tablespoon Parmesan Cheese
1/2 Teaspoon Jazz Voodoo Juice
1/4 Teaspoon Salt
12 Oysters cleaned and shucked
Combine the butter, lemon juice, parsley, dice roasted red pepper (I forgot to add this to the first recipe- 1 tablespoon), chopped garlic, parmesan, chopped green onions, and Jazz Voodoo Juice in a bowl and fully incorperate all of the ingredients.
Shuck and clean 12 oysters and place them on the grill, shell side down. Put a teaspoon of the butter mixture directly on the oyster and close the lid for five minutes.
Alternate procedure for the butter: You can also put this butter mixture in plastic wrap and form it into a log and freeze. Then, on game day, simply slice the butter and put it on top of the oyster.
