Oysters Supreme

1 tbsp butter
½ cup chopped, roasted, peeled orange bell pepper
¼ cup sherry
2 cups heavy whipping cream
1 tbsp chopped dill
½ cup grated romano cheese
½ cup grated parmesan cheese
Cajun Seasoning
1 dozen raw oysters, on the half shell
1 cup white lump crabmeat
1 cup chopped cooked shrimp
1 cup unseasoned bread crumbs
¼ tsp SIDS CRAZY LEMON

In a large frypan over medium-high heat, add the butter and bell peppers. Sauté the peppers until they soften and cook through, about 5 minutes. Add the sherry and deglaze the pan, letting some of the alcohol burn off, about 2 minutes. Add the cream and once it begins to bubble, lower the heat to a simmer. Stir the mixture as the moisture cooks off and the cream begins to thicken to a gravy consistency. Using an immersion stick blender, (or regular blender) pulverize any chunks within the sauce and blend until smooth and creamy. Continue cooking and add the dill, cheeses and a light sprinkle of Cajun seasoning. Turn off the heat and keep warm.
In a bowl, sprinkle SIDS CRAZY LEMON over the breadcrumbs and mix well.
Prepare a gas grill with the burners turned to HIGH. Inspect the oysters to make sure that the muscle has been severed from the shell. Place the oysters in their shells directly on the grill grates over the flames. Let the oysters cook in their shells as you quickly add a heaped spoonful of the cream base to each oyster. Let the oysters continue cooking as you top each with a portion of crabmeat and chopped shrimp. Sprinkle with breadcrumbs and continue roasting over the open flame until bubbling hot, about 1 minute. Place on a platter and serve immediately with toasted French bread.