Red Hot Oysters Casino ~ on the Grill


4 slices bacon, diced
1/2 cup (1 stick) unsalted butter
1/2 cup minced shallots
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped celery
1 tablespoon fresh lemon juice
1/4 teaspoon Worcestershire sauce
1/8 teaspoon smoky Spanish Paprika (may substitute cayenne)

1 lime
1 bottle Tapatio Hot Sauce
4 dozen small Pacific Oysters
1 box Rock salt for cooking

1. Make butter compound ahead (up to 5 days), store in airtight container in refrigerator.
2. Pre-shuck oysters ahead (up to 30 minutes), carefully layer oysters on a parchment lined baking dish, cover and refrigerate.
3. Grill oysters with compound butter & serve immediately!

In a small sauté pan cook the bacon until almost crisp. Transfer to a paper towel to drain. In a food processor, combine butter, shallots, bell pepper, celery, lemon juice, Worcestershire sauce and paprika. Blend 20 seconds or until well combine. Fold in bacon. Scoop butter compound into bowl and refrigerate.

Preheat coals or gas-fired grill to medium hot. Fill a rimmed serving tray 1/2 inch deep with rock salt. Place pre-shucked oysters on grill, top with 1/2 teaspoon of butter compound and cover grill for one-two minutes. As soon as oysters begin to bubble squeeze a dash of lime over each and a splash of tapatio. Remove from grill quickly and nestle onto serving tray. Enjoy