Super Soft Shell Crabs Bayou Bacon Wrapped Oysters Louisiana Charbroiled Oysters Grilled Gulf Shrimp Skewers Recipes

CHARBROILED OYSTERS

Steps:

• Mix the butter with the garlic, pepper and oregano.
• Heat a gas or charcoal grill and put oysters on the half shell right over the hottest part. Spoon the seasoned butter over the oysters enough so that some of it will overflow into the fire and flame up a bit.
• The oysters are ready when they puff up and get curly on the sides, about 5 minutes. Sprinkle the grated Parmesan and Romano and the parsley on top. Serve on the shells immediately with hot French bread.

GRILLED SOFT-SHELL CRABS

Steps:

• Clean crabs by removing gills and cutting off the eyes and mouth.
• Place crabs on pan or aluminum foil. Place on grill over a low fire. Baste the crabs with the Lemon Butter Sauce. Cook for 5 to 6 minutes on each side. Continue to baste during cooking. Before serving, top each crab with a slice of tomato and a small amount of mozzarella cheese. Allow cheese to melt. Remove from grill. Serve immediately.
• Add lemon juice and other seasonings. Seasonings may be adjusted for personal taste. Allow to simmer for about 20 minutes.

GRILLED BACON-WRAPPED SHRIMP

Steps:

• Toss the shrimp in a large bowl with the tequila, garlic and a pinch each of salt and pepper. Cover and refrigerate for 30 minutes up to 1 hour.
• Preheat an outdoor grill for medium heat.
• Drain the shrimp and then toss with the oil and a generous pinch of salt and pepper. Wrap each shrimp with a slice of bacon. Thread 2 shrimp and 2 lime pieces on each skewer, alternating between the two.
• Lightly oil the grill grates and grill until the bacon is crisp and shrimp are firm, flipping as needed, about 5 minutes.