24 BBQ Oysters
2 tablespoons plus 2 teaspoons fresh lime juice
2 tablespoons olive oil
1 tablespoon tequila
1 teaspoon cilantro, minced
1 teaspoon coarse sea salt or kosher salt, divided
¼ teaspoon freshly ground black pepper
4 tablespoons unsalted butter, softened
2 tablespoons mayonnaise
1 canned chipotle pepper in adobo sauce, minced, plus 1 1/2 teaspoon sauce
1 teaspoon fresh lime zest
Rock salt, to line platter
Canola-oil cooking spray
Shuck oysters, reserving oyster and its liquid in bottom shell. Using a knife, detach oyster from the the shell. Transfer oyster and liquid to a bowl, set aside.
Whisk 2 tablespoons lime juice with olive oil, tequila, cilantro, 1/2 teaspoon salt, and the black pepper in a bowl. Add the oysters and juice, stir together. Chill oysters 30 to 45 minutes and then drain, reserving about 1 1/2 cups marinade.
Meanwhile, soak bottom shells in water for 30 minutes. Drain on a kitchen towel and pat dry. Preheat gas or charcoal grill to very hot, 400-500 degrees.
In a small bowl, whisk together butter, mayonnaise, chipotle pepper and sauce, lime zest, remaining 2 teaspoons lime juice, and remaining 1/2 teaspoon salt. Set glaze aside.
Spread rock salt over the bottom of a platter large enough to hold oysters in a single layer. Arrange oyster shells on a large baking pan and spray insides lightly with cooking spray.
Position half of the shells on the grill. Heat shells 30 seconds. Spoon 1 oyster into each shell with 1 tbsp. marinade and cook with the lid closed until juices are bubbling, 2 to 3 minutes. Drizzle a teaspoon of glaze onto each oyster and cook 30 seconds more. Using tongs, carefully transfer oysters to platter and nestle them into the salt. Grill remaining oysters the same way. Serve immediately.