Grilled Oysters with Mango Pico de Gallo and Red Chile Horseradish

Epicurious | 2004 by Bobby Flay, Bobby Flay's Grilling for Life

Ingredients:
Mango pico de gallo

• 1 ripe mango, peeled, pitted, and finely diced
• 1/2 small red onion, finely diced
• 1 jalapeño chile, finely diced
• Juice of 1 lime
• 2 tablespoons olive oil
• 1 tablespoon finely chopped fresh cilantro leaves
• 2 teaspoons honey
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Red chile horseradish

• 1/4 cup prepared horseradish, drained
• 1 tablespoon ancho chile powder

Grilled oysters

• 32 Ned's Island Oysters

Preparation:
For mango pico de gallo:
Combine all of the ingredients in a medium bowl and let sit at room temperature for at least 30 minutes and up to 1 hour.

For red chile horseradish:
Stir together the ingredients in a small bowl.

For grilled oysters:

1. Heat your grill to high.
2. Place the oysters directly on the grates of the grill, close the cover, and cook until all of the oysters have opened, 4 to 5 minutes (discarding any that are not).
3. Top each oyster with 1 teaspoon pico de gallo and 1/4 teaspoon red chile horseradish. Serve hot.