How to make it

  • Heat a grill for direct heat. Combine the green onions, tomatoes, cilantro, mayonnaise, sambal oelek, horseradish and salt in a small bowl. Cover; refrigerate.
  • Place the oysters, rounded-shell side down, on the grill; cover. Cook until oysters open, 7-10 minutes.
  • Transfer oysters to a tray; discard any unopened oysters. Place shrimp on the grill; brush shrimp with oil. Cook, turning once, until pink and cooked through, about 2 minutes per side; transfer to platter.
  • Slide a knife between oyster and shell to release the muscle from the shell. Serve oysters and shrimp with Thai-Creole sauce, aioli and tabbouleh

Reviews & Comments 3

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    " It was excellent "
    jett2whit ate it and said...
    oh my....hubby would love these! Thanks for posting.
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  • aaaazzzz 10 years ago
    oh looks yummy! Oyster season starts here in 4 days! I will be saving this one.
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  • mrgresch 10 years ago
    Wow, great recipe and I'm drooling thinking about what this sauce tastes like. I'm a huge Sambal fan and mix it with everrything but never tried it with horseradish.
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