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Oysters over an open flame: Learn the ins and outs of grilling oysters

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MILWAUKEE -- We're back with Kyle Cherek once again as our grilling week continues -- and today we smoked seafood. Greg Leon of Amilinda joins Real Milwaukee to talk about the ins and outs of grilling oysters.

Grilled Oysters with Charred Citrus Vinaigrette

Serves 6


  • 1 doz. Large Oysters, shucked, top shell removed.1 Lg. Lemon, halved
  • 1 Lg. Orange, halved
  • 1 Lg. Sprig of fresh Tarragon, minced
  • 1 Lg. Sprig of fresh Thyme, minced
  • ¼ Tsp. Worcestershire Sauce
  • ¼ C. Olive Oil
  • Kosher Salt
  • Black Pepper, freshly ground


  1. Start a medium-heat fire in a charcoal grill, or set a gas grill to medium
  2. Grill Lemons and Oranges cut side down until charred, about 8 to 10 min.
  3. Squeeze the juice of the charred citrus into a bowl with the Olive Oil and herbs, season with salt and pepper.
  4. Place Oysters, shell side down, on the grill and cover with grill lid, cook until Oysters have plumped and begin to curl around the edges, 3 to 5 min.
  5. Transfer to a platter and drizzle with the Citrus Vinaigrette.
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