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Kettle-Roasted Oysters


For the cocktail sauce:

1 cup ketchup

1 teaspoons freshly squeezed lemon juice, plus more to taste

2 tablespoons prepared horseradish

1 teaspoon worcestershire sauce

For the oysters:

2 dozen oysters

1 box saltine crackers

4 lemons, cut into wedges

1 cup cocktail sauce


  1. Make the cocktail sauce: In a small bowl, combine ketchup, lemon juice, horseradish, and worcestershire. Set aside.
  2. Prepare the oysters: Rinse oysters, using a scrub brush to remove any particles. Grill over high heat until shells begin to open. Move to a tray and carefully shuck. Serve with crackers, lemon wedges, and condiments alongside.
From Homecoming on Little St. Simons Island.
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