Start with a chimney of lump charcoal, dump the coals in your charcoal grill, creating both direct and indirect cooking zones. When the fire is burning hot, place a Lodge 10” Cast Iron Skillet on a grate, over the fire. Add the chorizo to the pan and cook all the way through. Move off to the side of the fire.
Once the oysters have all opened detach the oyster and remove the top shell, leaving the oyster in the bottom shell. Place on a serving platter and spoon the chorizo butter over the oysters in their shells. Sprinkle the cilantro and lime zest over all of the oysters.