Broiled Oysters with Citrus Parmesan Compound Butter

1 MISE: Add 2 sticks of room temperature butter to a metal bowl. To the bowl, add one finely diced shallot, 2 sliced Fresno chilies, 2 cloves grated garlic, the zest of one grapefruit, 2 limes, one lemon, 2 cups of Parmesan, a pinch of salt and pepper. Fold until combined. Check for salt and Parmesan and reserve until needed. Keep at room temperature if you're going to use on oysters immediately or refrigerate for later use.

2 COOK: Crumple some tinfoil on a sheet tray to create ridges, which will help the oysters lay flat. Shuck as many oysters as you have butter for. Drain the oyster juice and reserve it. Cover the oysters in the prepared compound butter and scrape to flatten and even out the butter. Arrange the oysters on the tinfoil and broil on a super hot setting, on the grate closest to the top burners. Broil until heavily browned and bubbly. Remove from heat.

3 PLATE: Serve the oysters on top of fresh herbs with slices of lemon. For a sauce, add the melted butter from the sheet pan to the reserved oyster brine, season with lemon and hot sauce, and garnish the oysters with this mixture (or mix with tequila for an alcoholic twist).