I've been shucking oysters since I was a wee girl and really challenge anyone (maybe not my brother) to do it faster or better than I. My knife (you can't use those wimpy looking things they sell these days) is a relic and is the only tool I'll use. The end result - clean, fresh oysters cooked nicely on the grill to start off the Seminoles game Saturday night.
Let me tell you -- this are OH MY GOD good. Do yourself a favor (and if you don't it won't be my fault because I warned you) get two dozen oysters and double the recipe.
1 pkg Green Giant Frozen Creamed Spinach - Cooked
3 TB Heavy Cream
3 TB (maybe more...I'm not sure) Parmesan Cheese
A couple of heavy dashes of Cayenne Pepper
12 Oysters - Shucked, rinsed and detached (I'm sure there's another term for that)
Pile the spinach mixture on each oyster in the shell. Top with additional parmesan cheese. Place on outside grill (set on high) until the mixture is bubbly and you can kind of see the oyster curling up a bit (it's done then). CAREFULLY - remove with tongs avoiding losing one (rolling my eyes) in between the grates of the grill.