Grilled Louisiana Oysters with Garlic-Chile Butter

From: Chef/owner Donald Link of Herbsaint, Cochon, Cochon Butcher and Calcasieu, New Orleans. Yield: 2-3 servings.

Compound Butter for Oysters:
½ lb. (2 sticks) butter
3 cloves garlic
2 anchovy fillets
zest of one lemon
juice of one lemon (about 2 Tbsp.)
2 Tbsp. Vietnamese garlic chile paste
2 tsp. crushed red chile flakes
1⁄4 tsp. cayenne
1 tsp. salt

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