Grilled Oysters with Cajun Bacon Butter

Preheat a grill to 400°F (200°C).

To make the Cajun bacon butter, in a fry pan over medium-high heat, cook the bacon, stirring frequently, until the fat is rendered and the bacon turns translucent, about 3 minutes. Reduce the heat to medium and continue to cook, stirring occasionally, until the bacon is crisp, about 4 minutes more. Using a slotted spoon, transfer the bacon to a bowl and let cool.

Add the butter to the bowl with the bacon, then add the garlic, Cajun seasoning, lemon zest and juice, hot sauce and salt. Stir until combined.

Arrange the oysters, shell side down, on a baking sheet. Dollop 2 tsp. of the bacon butter over each oyster, then sprinkle with the panko. Using tongs, place the oysters, shell side down, on the grill over direct heat. Cook until the butter is melted and simmering slightly and the panko is golden, 3 to 5 minutes.

Using tongs, carefully transfer the oysters to a serving platter and sprinkle with the chives. Let stand until the oyster shells are cool enough to handle, then serve. Serves 4 to 6.

Williams Sonoma Test Kitchen