For the garlic butter: Whisk together the margarine, garlic, garlic powder, onion powder, white pepper, Italian seasoning and black pepper in a large mixing bowl until smooth.
For the Slessinger sauce: Add spinach, cream and half of the cooked bacon to a 6-quart pot and bring to a boil. Boil for 1 minute, then fold in Parmesan and Provel and bring back to a boil for 1 minute, stirring constantly. Simmer for 5 minutes, then add shrimp to warm.
Preheat a grill for cooking at medium heat.
Put oysters on the grill and ladle about 2 ounces garlic butter over each oyster (see Cook's Note). Cook until oysters are brown around the edges, about 5 minutes. Continue to cook until oysters are cooked through, then remove from grill and set on a plate. Ladle Slessinger sauce over oysters and garnish with remaining bacon.
There may be some rising flames from the grill when you ladle the garlic butter over the oysters, so be careful. For added deliciousness, get some French bread or a baguette for dipping in the sauce!
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Katie's Restaurant, New Orleans, LA