Name: Grilled Oysters with Mango Pico de Gallo and Red Chile Horseradish
Yield: Makes 4 servings
Ingredients: 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; 1/4 cup prepared horseradish, drained; 1 tablespoon ancho chile powder; 32 oysters, such as Blue Point or Malpeque, scrubbed

Editor's Note: This recipe was originally part of a menu by Bobby Flay for a backyard barbecue. For the complete menu and Flay's tips on throwing a party, click here.

I was taught to grill oysters on one of my trips to the Pacific Northwest. This is one of those dishes where organization is imperative. Because the oysters cook for only a few minutes, you've got to have the garnishes ready before you put the shells on the grill. The mango pico de gallo and the red chile horseradish are hot and sweet on your tongue. If you think that the red chile horseradish looks too spicy, don't worry, for the sweet mango provides just the right cooling sensation. The oysters actually "pop" when they are cooked and make for a great presentation.

Recipe notes

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