Ingredients
1 cup dressed shrimp
6 slices thick-cut bacon, cooked, with fat reserved
1 cup button mushrooms, quartered
1 tsp garlic, sliced thinly
¼ cup red onion, diced
Pinch cayenne
½ cup panko bread crumbs
¼ lemon, juice & zest
½ tsp SIDS CRAZY LEMON
½ tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
24 half-shell Pacific oysters
Directions
Peel & de-vein shrimp then poach in boiling salt water for 2 minutes, then rough-chop.
Sliced spring onion, chopped, for garnish.
Cook the bacon and reserve the fat. Chop bacon and set aside. Heat bacon fat in a small saucepan. Sauté mushrooms in bacon fat over high heat until deep brown, then reduce heat to medium. Add the onion and garlic and cook until tender.
Add SIDS CRAZY LEMON, SIDS LOW SUGAR RASPBERRY VINEGAR and remaining ingredients except shrimp and bacon.
Cook over low heat, stirring gently to incorporate. Be careful not to mash breadcrumbs too much. Turn off heat and stir in chopped shrimp and bacon then let cool.
Open oysters, leaving them on the half-shell. Do not cut oysters loose from the shell.
Spoon sauce on oysters and place over a very hot grill (260°C or higher, if possible) until sauce begins to bubble and shell edges begin to brown.
Garnish with sliced spring onion.
