BARBECUED OYSTER KABOBS

1/4 cup oyster juice, bottled clam
juice or seafood stock (60ml)
1/4 cup Chinese oyster sauce (60ml)
1/4 cup minced fresh cilantro (60ml)
3 cloves of minced garlic
2 large chopped shallots
2 tbsp packed brown sugar (30ml)
1/2 tsp dried crushed hot red chillies (2.5ml)
Minced fresh cilantro for garnish
2 dozen of fresh, medium oysters
24 bamboo skewers*

TO PREPARE THE MARINADE:
Each oyster will need to be shucked and the oyster juice reserved. Pour oyster juice into a measuring cup. You may need to add bottle clam juice or seafood stock if oyster juice dose not measure to 1/4 cup.

Pour liquid in to a small bowl, add remaining marinade ingredients and mix well. Place oysters into a sealable plastic bag. Pour marinade over top, coating well. Place oysters in to the refrigerator to marinade for 30 minutes.

Fire up your grill, bring the temperature to high. (1 to 2 seconds with the hand test)

TO COOK THE OYSTERS:
Using 2 skewers per kebob (this method will hold the oysters securely in place while cooking), thread 2 oysters onto the skewers.

For grilling oyster with the lid down, grill for 2 minutes, turning occasionally, until the edges curl and the oysters become firm, but not over cooked. For grilling covered, grill the same amount of time, turning only once midway through.

Remove oysters from grill, sprinkle with fresh cilantro and serve immediately.

*Note: Bamboo skewers should be soaked in water before usage.