Recipe of Perfect Mike's Angry Drunken Grilled Oysters

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, mike's angry drunken grilled oysters. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Mike's Angry Drunken Grilled Oysters is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Mike's Angry Drunken Grilled Oysters is something that I have loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can have mike's angry drunken grilled oysters using 23 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Mike's Angry Drunken Grilled Oysters:

1. Take ● For The Fresh Shucked Oysters
2. Get EX LG Raw Oysters On The Half Shell [whole hand sized]
3. Take ● For The Pico de Gallo
4. Get LG EX Firm Fine Minced Tomato [de-seeded]
5. Get LG Fine Minced Jalapeños [de-seeded]
6. Make ready LG Fine Minced Habeneros [de-seeded]
7. Take Fine Minced Red Green Yellow & Orange Bell Peppers
8. Prepare Lime Juiced [+ reserves for finish]
9. Make ready Fresh Fine Minced Cilantro [+ reserves for garnish]
10. Prepare Fine Minced Red Onion
11. Make ready Fine Minced Vidalia Onion
12. Get Hot Red Salsa
13. Take Fresh Fine Minced Garlic
14. Prepare Crushed Mexican Oregano
15. Take Red Chili Powder
16. Make ready Ground Cumin
17. Take ● For The Finish/Garnish
18. Make ready Thin Sliced Jalapeño & Habeneros
19. Get Hot Red Salsa Or Hot Sauce
20. Take Jose Cuervo White Tequila
21. Make ready Shreadded Mexican 3 Cheese [room temp]
22. Get Lime Wedges
23. Make ready Lemon Wedges

Instructions to make Mike's Angry Drunken Grilled Oysters:

1. Super fine mince all vegetables in the Pico de Gallo section. Add spices as well. Mix.
2. Stuff large shells with oysters generously with Pico de Gallo mixture. Top with Jalapeño and Habenero pepper slices. Grill for 5 minutes on high heat covered.
3. At the finish, add the shreadded Mexican 3 Cheese and a good dash of Tequila to each stuffed shell. Grill 1 minute longer covered.
4. Serve hot with lime and lemon wedges, hot sauces or salsa and fresh cilantro leaves. Enjoy!

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