Recipe courtesy of Paul Jackson

Mesquite Oysters

This recipe came about while building my driveway using oyster shells.
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1 pound bacon (plain cure)

2 tbsp Worcestershire sauce

4 small shallots, finely diced

4 cloves garlic, finely diced

1 dozen oysters

1 pint Parmesan cheese

1 pint pico de gallo


  1. Brown the bacon in a skillet. Remove and allow to cool, reserving the bacon fat. Add Worcestershire sauce to the bacon fat. Add the shallots and garlic to the bacon fat and saute until clear. Crumble the cooked bacon and add back into the skillet. Pour mixture into a metal bowl, and place in a corner of the grill to keep hot.
  2. Place oysters (in the shell) on a hot grill. As soon as the oysters start to open, remove from grill and discard the empty half of the shell. Loosen the foot of the oyster and place the oyster in the shell back on the grill. Pour a tablespoon of the bacon mixture on the oyster and top with Parmesan cheese. Cook until done, about 2 to 3 minutes. Serve with a small bowl of pico de gallo for a condiment. Bon Appetit!
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