Oyster Roast Courtesy Hoffman Media Roasted oysters are delicious, especially when paired with this imaginative sauce trio. Cook/Prep Time: 20 minutesServings: 6 Ingredients Oysters 8 lemons, halved 8 dozen fresh oysters Spicy Cocktail Sauce 1/2 cup ketchup 1/4 cup hot sauce 2 Tbsp. prepared horseradish, drained 1 tsp. fresh lemon juice 1 tsp. chopped fresh parslely Garlic Butter Sauce 1/2 cup unsalted butter 2 garlic cloves, minced 2 Tbsp. chopped shallot 1 Tbsp. fresh lemon juice 1 tsp. kosher salt 1 tsp. chopped fresh thyme Tarragon-Black Pepper Sauce 1/3 cup mayonnaise 1/4 cup sour cream 2 Tbsp. white wine vinegar 1 Tbsp. chopped fresh tarragon 1 tsp. kosher salt 1 tsp. ground black pepper Directions Oysters Preheat grill to high heat (400° to 450°). Place lemons, cut side down, on grill, and cook until browned, about 2 minutes. Place oysters on grill, and cook until the shells barely open, about 10 minutes. Remove from grill; shuck using a towel or silicon oven mitt. (Oysters will be very hot.) Serve with Spicy Cocktail Sauce, Garlic-Butter Sauce, Tarragon-Black Pepper Sauce, and grilled lemons, if desired. Spicy Cocktail SauceYields 1 cup In a small bowl, combine ketchup, hot sauce, horseradish, lemon juice, and parsley. Cover, and refrigerate up to 1 week. Garlic Butter SauceYields 1 cup In a small saucepan, melt butter over medium heat; stir in garlic and shallot. Cook until soft and translucent, about 1 minute; stir in lemon juice, salt, and thyme. Keep warm until serving, or cover, and refrigerate up to 3 days. Warm before serving. Tarragon-Black Pepper SauceYields 1 cup In a small bowl, combine mayonnaise, sour cream, vinegar, tarragon, salt, and pepper. Cover, and refrigerate up to 3 days. Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!