Grilled Oysters with Bacon and Jalapeños

Ingredients

6 slices bacon
1 stick butter, softened
2 garlic cloves, minced
1/4 cup thinly sliced green onions
1/4 cup minced fresh jalapeño peppers
2 tablespoons Tabasco Green Jalapeño Pepper Sauce
1 teaspoon dried thyme leaves
1 teaspoon black pepper
1/2 teaspoon salt
1 dozen large freshly shucked oysters on the half shell
1 cup grated smoked Gouda
Grilled French bread, for serving

Instructions

In a large skillet over medium high-heat, cook bacon until almost crisp. Using a slotted spoon, transfer bacon to a stack oaf paper towels to drain; coarsely chop. Measure out 2 tablespoons bacon drippings from pan and place in a medium bowl. Add softened butter, garlic, green onions, jalapeños, Tabasco Green Sauce,thyme, pepper and salt; stir until well combined. Fold in chopped bacon. Preheat grill for direct cooking over high heat. Spread a generous amount of butter mixture over each oyster on the half shell; there should be enough so when the butter melts some of it will overflow into the fire and flame up. Place filled oyster shells directly over the hottest part of the grill. Cook until oysters puff up and their edges curl and the butter melts and begins to brown, about 3-5 minutes. Top each oyster with a generous tablespoon of the grated smoked Gouda. Cook just until cheese is melted. Serve oysters sizzling hot in their shells with plenty of grilled French bread for dipping. Makes 4 appetizer servings