A topping of crispy bread crumbs, Mexican sausage, and aged cheese create a mix of textures and savory notes that meld beautifully with lightly grilled Gulf oysters.

Serves 2-4

2 tbsp olive oil

1 clove garlic, sliced

¼ cup breadcrumbs

12 fresh oysters, shucked

¼ cup Mexican chorizo, cooked

¼ cup finely grated cotija or Parmesan cheese

Zest of 1 lemon

In a small pan, heat the olive oil and garlic over medium heat until the garlic is fragrant and just starts to sizzle. Remove the garlic with a slotted spoon and discard. Add the breadcrumbs and stir until they’re golden brown, about 2-3 minutes.

Top each oyster with a little chorizo, the breadcrumbs, a little lemon zest and the cotija. You can then refrigerate the dressed oysters for up to a few hours, until ready to grill.

Build a hot, even fire in the PK. Open all the air vents fully. Place the oysters between grill grates, keeping them as level as you can. Close the lid and cook for about 3 minutes before checking. The oysters should be gently bubbling and just starting to curl at the edges. Remove the oysters carefully with tongs and serve immediately with vinegary hot sauce on the side.