|
Prep Time: 15 Minutes
Cook Time: 5 Minutes
Ingredients:
- 12 Fresh Gulf Oysters, on the Half Shell
- 6 Tablespoons Hidden Valley Cheddar and Parmesan Ranch Dressing
- 1 Cup Panko Breadcrumbs
- ½ Cup Olive Oil
- 2 Tablespoons Freshly Squeezed Lemon Juice
- 1 Packet Hidden Valley Ranch Salad Dressing and Seasoning Mix
- 4 Slices Bacon, Cooked and Diced
- ½ Cup Finely Grated Cheddar Cheese
Directions:
- Heat grill to medium heat.
- In a small bowl mix breadcrumbs, olive oil, lemon juice, ranch mix and bacon, and set aside. Drizzle each oyster with cheddar Parmesan ranch dressing. Grill oysters, shell down for about 2 minutes.
- Top each oyster with about a teaspoon of remaining Parmesan cheddar ranch dressing, then pack with breadcrumb mixture. Sprinkle each oyster with cheese and place back on the grill. Cover with lid; grill until cheese melts and breadcrumb mixture is crisp.
Equipment Use:
- Cypress Series Charcoal Grill
- Cypress Series Ceramic Grill
|
