Grilled Oysters from Great Britain

• 6 tbsp grated parmesan
• 6 tbsp panko breadcrumbs
• 3 tbsp unsalted butter, melted
• 2 tsp lemon juice
• 1 tsp kosher salt
• ½ tsp ground pepper
• 24 raw oysters, shucked
• 2 tbsp chopped chives
• Castillo de Canena Extra Virgin Olive Oil and lemon wedges for serving

Open the bottom vent of a charcoal grill completely. Light a charcoal chimney starter filled with lump charcoal. When charcoal is covered with gray ash, pour them onto the bottom grate of the grill and push into an even layer. Place the grate over the grill and coat lightly with oil. Cover and preheat the grill to 400º, about 10 minutes.

Combine parmesan, breadcrumbs, butter, lemon juice, salt and pepper in a medium bowl. Spoon about 1/2 tbsp of the parmesan mixture over each oyster.

Place oysters on preheated grill and cook, covered, until topping is golden brown, about 8 minutes. Sprinkle with chives, drizzle with olive oil and serve with lemon wedges.