|Bacon||6 Ounce, chopped|
|Shallot||1 , finely chopped|
|White wine vinegar||2 Tablespoon|
|Oysters||1 1⁄2 Dozen (On The Half Shell)|
|Chopped fresh flat leaf parsley||1 Tablespoon|
|Ice cream salt||To Taste (For Garnish)|
Makes 18 oysters
Move the oven rack to a position about 5 inches from the broiler. Preheat the broiler.
In a small skillet, cook the bacon over medium heat until browned and crispy. Remove the bacon with a slotted spoon to a paper towel-lined plate, reserving about 1 tablespoon of drippings in the skillet.
Add the shallot to the skillet and cook over medium-low heat for 2 minutes. Add the vinegar and stir to release the browned bits from the skillet. Cook for 30 seconds.
Arrange the oysters on a rimmed baking sheet and broil for 1 to 2 minutes, or until the edges are curled. Spoon the shallot mixture over the oysters and sprinkle with bacon and parsley. Nestle the oyster shells in ice cream salt to serve.
This recipe has been excerpted from Quick Fix Southern by Rebecca Lang. To purchase this book visit www.rebeccalangcooks.com.
Photo credit: Dennis McDaniel