Grilled Oysters & Lemon Basil Tortellini Salad

Grilled Oysters:

Shuck oysters. In small sauce pan, melt butter then add lemon juice, white wine and garlic. Once garlic has had a chance to cook a bit, add panko, parmesan cheese and fresh parsley. Top oysters with mixture and grill until panko slightly browned.

Ingredients for Lemon Basil Tortellini Salad:

1 lb. Cheese Tortellini

1/4 cup chopped onion

1 cup chopped carrots

10 small heirloom tomatoes, chopped

1/8 cup chopped fresh basil

1/3 cup olive oil

1/3 cup white balsamic vinegar

Juice of one lemon

1 small garlic clove, minced

Lawry's Seasoned Salt & Pepper to taste

Cook cheese tortellini according to package instructions. Once it is finished, rinse thoroughly under cool water to remove excess starch. While pasta is cooking, add olive oil, white balsamic, and lemon to bottom of bowl then add onion, carrots, tomatoes, and basil. Add drained pasta, garlic, salt and pepper to taste. Mix thoroughly and set aside in the refrigerator for two hours. The pasta absorbs the dressing so mix periodically. Best when sits overnight in the refrigerator. Serve at room temperature.