Oysters with Sherried Garlic Butter

 

6 tablespoons salted butter (3 ounces), divided

3 large garlic cloves, grated (about 2 teaspoons)

1/2 cup dry sherry

1 1/2 teaspoons sherry vinegar

3 tablespoons chopped fresh flat-leaf parsley, plus more for serving

2 dozen oysters on the half shell 

Lemon wedges, for serving

Preheat your grill for medium-high heat (400°F to 450°F).

Melt 3 tablespoons butter in a small skillet over medium-high. Add garlic; cook, constantly stirring, 30 seconds. Carefully add sherry and vinegar; cook, occasionally stirring, until reduced to about 1/4 cup, 8 to 10 minutes. Reduce heat to low. Add remaining three tablespoons of butter, stirring until butter melts. Stir in parsley.

Arrange oysters on a rimmed baking sheet; top each oyster with a scant one teaspoon butter mixture. Place oysters on unoiled grates and grill, covered, just until oyster juices begin to bubble vigorously, 3 to 4 minutes. Serve warm with parsley and lemon.