Ostras a la parrilla

Charbroiled oysters is a traditional dish originating from New Orleans. In order to make the dish, freshly shucked Louisiana oysters on the half shell are placed on the hot grill and cooked in their own juices until bubbling and the edges start to curl. The oysters are topped with a sauce consisting of butter, garlic, parsley, salt, pepper, cayenne, lemon juice, and grated Pecorino Romano. Once the sauce has started to bubble, each oyster is sprinkled with grated Pecorino and garnished with minced parsley. Charbroiled oysters are typically accompanied by hot French bread and lemon wedges on the side. The dish is served immediately.