Delmarva Oysters Posted in Oysters Print Recipe Delmarva Oysters Author: Peter Roskovich, Black Diamond Catering Ingredients12-16 Chincoteague Maryland Salt Shakers oysters on the half shell2 tbsp extra-virgin olive oil2 garlic cloves minced1 medium red pepper diced1 lb jumbo lump crabmeat1 ½ lbs organic fresh baby spinach2 tbsp lemon juice about 1/2 of a lemon12-16 slices Swiss cheese sliced thinfresh parsley chopped InstructionsPreheat the oven to 350° (or preheat broiler) In a large saucepan, heat olive oil over medium heat. Add garlic and red pepper. Saute for about one minute, until fragrant and garlic begins to turn light brown. Add spinach and toss. Quickly add white wine and continue to toss spinach. Cover and cook until wilted, about five minutes. Once cooked, sprinkle with lemon juice. Place oysters on a baking sheet. Spoon the spinach mixture onto the oysters in the half shell. Top with swiss cheese. Bake seven to 10 minutes (broil four to five minutes under direct heat) until topping is bubbly and browned. Garnish with chopped parsley. Serve immediately.