Drago's Charbroiled Oysters Recipe

YUM! They serve a version of these at Jimmy G's in Houston. They are to die for!
Thanks for your version, Linda.

First of all how can you call this a Drago's recipe that calls for PACIFIC oysters. Drago's uses only Louisiana oysters (the best), God willing they will be able to continue. Also they don't use butter. They use margarine, that's right, margarine. Butter burns too easily. But since this recipe calls for medium-high heat you may be able to get away with it, but for one thing. Charbroiled oysters should be done on the hottest grill you can muster and should never be done at home on a gas grill. Drago's uses a gas grill, but it's a commercial grade grill. Very hot. The only way to get a really hot grill at home is to use hard wood charcoal.
This is the way I do them (I am a native New Orleanian)
This recipe is for a sack of oysters. Translation approximately 144 oysters
8 sticks of Imperial margarine, softened
6 tbsp Italian seasoning
4 large cloves of garlic, pressed
1 tbsp salt or to taste
Fresh grated parmesan cheese
Real French bread for dipping

Blend softened margarine with all spices and garlic and refrigerate over night.
The guys shuck the oysters and the gals cook 'em. You have to get an assembly line going.
Lay the shucked oysters on a large tray.
Spoon the solid margarine mixture on each oyster. This assures that you will have an equal amount of seasonings for each oyster. (When you melt the mixture all the seasoning sinks to the bottom). It also makes it easier to put on the oysters. Then sprinkle cheese generously over each oyster. The grill melts the margarine mixture and flows over into the fire imparting a mouth watering smokey flavor to the oysters.
Place the oysters on the grill. Use oven mitts so as not to burn your hands. The fire should be so hot that you can't keep your hands over for more than about 3 seconds. Close the cover on the grill. I can't tell you exactly how much time. It depends how done you like your oysters. I like mine to still be plump and juicy. Remove the oysters with tongs still using the oven mitts. This recipe is as close to Drago's as you can do at home.