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Barbecued Oysters

Demonstrated by: Michael Fennelly

Ingredients

4 slices crisp bacon
12 fresh small to medium size oysters on the half shell
1 1/2 cups Asian Barbecue Sauce
Rock salt for garnish
1 lemon, cut into 4 wedges
1 green onion, slivered into 3-inch lengths or ogo (fresh seaweed) for garnish

Asian Barbecue Sauce

1 teaspoon minced garlic
1 tablespoon grated fresh ginger root
2 tablespoons chopped cilantro (Chinese parsley)
2 tablespoons lemon juice
1/4 cup sesame oil
2 tablespoons chopped red onion
2 tablespoons chopped shallots
1/4 cup soy sauce
1/4 teaspoon ground red (cayenne) pepper
1/4 teaspoon freshly ground black peppercorns
1/4 cup brown sugar
2 tablespoons sugar
3 tablespoons tomato paste
2 tablespoons rice vinegar
1/4 cup extra virgin olive oil

Instructions

Preheat electric oven to 450°F or heat an outdoor grill. Break or cut each bacon slice into 3 equal pieces. Place oysters on a baking sheet, top each oyster with a piece of bacon and 2 tablespoons Asian Barbecue Sauce. Bake or grill for 5 minutes or until sauce is bubbling. To serve, line serving platter with rock salt. Place oyster shells over salt; garnish with lemon, green onion, or ogo. Makes 4 servings.

Asian Barbecue Sauce

In an electric blender, combine all ingredients except olive oil; blend until smooth. Set on low speed; remove the feeder cap of the blender and slowly add the olive oil in a steady stream. Makes 1 quart.