THAI-CREOLE SAUCE: 4 green onions, thinly sliced 2 tomatoes, cored, coarsely chopped 1/4 cup each: chopped cilantro and mayonnaise 1 to 2 teaspoons each: sambal oelek, prepared horseradish 1/2 teaspoon salt
SEAFOOD: 20 oysters in shell 12 large uncooked shrimp, peeled with shell left on tail, butterflied 1 tablespoon olive oil Prepared aioli, see note, optional Prepared tabbouleh, see note, optional
Makes 4 servings.
Heat a grill for direct heat. Combine the green onions, tomatoes, cilantro, mayonnaise, sambal oelek, horseradish and salt in a small bowl. Cover; refrigerate.
Place the oysters, rounded-shell side down, on the grill; cover. Cook until oysters open, 7-10 minutes. Transfer oysters to a tray; discard any unopened oysters. Place shrimp on the grill; brush shrimp with oil. Cook, turning once, until pink and cooked through, about 2 minutes per side; transfer to platter.
Slide a knife between oyster and shell to release the muscle from the shell. Serve oysters and shrimp with Thai-Creole sauce, aioli and tabbouleh.
Note: Prepared aioli is available in the deli sections of markets such as Whole Foods. Sambal oelek can be purchased at Asian and specialty markets. Tabbouleh is sold in Middle Eastern markets and many specialty markets and some supermarkets.
Nutritional information per serving: 372 calories, 50 percent of calories from fat, 21 g fat, 3 g saturated fat, 166 mg cholesterol, 18 g carbohydrates, 28 g protein, 708 mg sodium, 1.4 g fiber.