- 1/2 cup dry white wine
- 1 teaspoon minced garlic
- 1 teaspoon soy sauce
- 1/2 teaspoon Louisiana hot sauce
- 24 medium to small oysters, shucked and drained
- 12 bacon slices, blanched in boiling water or partially cooked in a skillet over low heat (*see Note)
- Lemon wedges, for serving
Preheat a grill to medium high.
In a shallow bowl, combine the wine, garlic, soy, and pepper sauce. Add the oysters and toss to coat. Let marinate for 10 minutes.
Place the bacon flat on a work surface and cut each slice in half. Place 1 oyster on top of each piece of bacon and roll up to enclose. Secure with a toothpick and repeat with remaining bacon and oysters.
Grill the oysters until the bacon is crisp and the edges of the oysters have curled, turning once to cook both sides evenly, usually 2 to 4 minutes per side, depending on your grill and the size of the oysters.
Remove from the oven and serve immediately, with lemon wedges for guests to squeeze over the oysters if desired.
Yield: 2 dozen
*Note: The bacon should be parcooked so that it’s rendered much of its fat but still pliable enough to wrap around the oysters.