Ingredients

1 or 2 dozen tightly closed fresh Oysters in shell

Lemon Dill Sauce
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons chopped fresh dill
1 tablespoon minced fresh parsley
1 tablespoon grated lemon zest
2 teaspoons fresh lemon juice
1 small garlic clove, minced

Directions

Prepare your grill grate.  When coals are white, spread coals out for even heat distribution.  Place the oysters directly on the grate with the deeper shell down.  As soon as the shells pop open (about 5 to 8 minutes) the oysters are ready to eat.  Serve immediately.

Lemon Dill Sauce

Combine all the ingredients in a bowl and stir well.  Refrigerate until chilled; the sauce will thicken as it chills.

Recipes courtesy Paula Deen