Grilled Oysters with Bacon and Cayenne Butter
"To keep the oysters from rolling around on the grill, they're nestled in rock salt on a baking sheet. Use any leftover seasoned butter to make garlic bread, or put a pat on a grilled steak. The butter also freezes well. Wrapped tightly, it will keep for a month...."
INGREDIENTS
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3 slices hickory-smoked or applewood-smoked bacon, cut crosswise into 1/2-inch-wide strips
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1 cup (2 sticks) unsalted butter, cut into 1/2-inch cubes
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4 garlic cloves, peeled
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1 1/2 tablespoons chopped fresh Italian parsley
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1 1/2 tablespoons chopped fresh cilantro
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1/2 teaspoon cayenne pepper
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1/2 teaspoon freshly ground black pepper
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1/2 teaspoon coarse kosher salt
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2 1/2 tablespoons dry white wine
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2 tablespoons fresh lemon juice
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Rock salt
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24 freshly shucked oysters (such as Malpeque or Bluepoint), on the half shell
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