Grilled Oysters with Chorizo Butter: Tomales Bay, CA Recipe

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Ingredients

6 tablespoon unsalted butter (at room temperature)
3 ounce dry cured Spanish chorizo (casings removed and chopped in ½-inch pieces)
1 teaspoon olive oil
2 clove garlic (peeled and minced)
½ teaspoon smoked paprika (optional depending on the flavor of the chorizo)
1/8 teaspoon cayenne pepper (optional depending on the flavor of the chorizo)
18 large oysters (scrubbed clean)
rock salt (for serving plate, optional)
lime wedges (for serving)

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