Chef Regina’s Black Pepper Marinade is great for grilled shrimp, fish, chicken or poached oysters
1⁄2 cup (1 stick) salted butter2 tablespoons extra virgin olive oil 1⁄4 cup Worcestershire 2 tablespoon fresh minced basil leaves 2 tablespoon cracked black pepper (this is a key ingredient, no ground pepper, but cracked black pepper, do not confuse cracked pepper with course ground. 2 tablespoons minced garlic Garnish with lemon zest
Regina’s Broiled Oysters with Pepper Marinade * If you prefer, you can use fresh shucked oysters and poach the oysters in the sauce and serve on toasted French bread rounds. This is a very versatile marinade, try it with shrimp or on broiled salmon. 1. Preheat the broiler. 2. Combine the butter, olive oil, Worcestershire sauce, basil, pepper, and garlic in a saucepan over low heat. Simmer for 15 minutes, stirring occasionally. Squeeze half lemon into sauce3. Arrange the shucked oysters on the half shell on a large baking sheet. Spoon about 2 teaspoons of the sauce over the top of each oyster. Broil until the edges of the oysters curl and the sauce sizzles, about 1 minute. Serve hot.
3 dozen oysters shucked and on the half shell or 3 dozen shucked oysters served on toasted French bread rounds.