1 bottle Virginia ale, reduced by 75 percent

1 tsp preserved lemon skin, minced (or fresh lemon juice)

1 tsp Fresh horseradish, grated

3 cup spinach, cleaned and washed

3 ea shallots, peeled and sliced

1 Tbsp olive oil

Preheat your grill to high temperature. Combine the butter, ale, lemon and horseradish; adjust seasoning and keep warm. Saute spinach in olive oil with sliced shallots, season and keep warm. Place your oysters on the grill, cook until they begin to steam open, approximately six to eight minutes. Remove oysters from the shell, reserving the bottom half of the shell. Place a touch of spinach into each shell, top with oyster and drizzle with ale butter. Serve immediately.