Instructions: Fry the bacon in a small skillet over medium heat until crisp, 3 to 4 minutes. Drain the bacon on paper towels, crumble and set aside.

Melt 2 tablespoons of the butter in a saucepan over medium-high heat, add the shallots and bell peppers and cook until softened, 5 minutes. Season with salt and cayenne to taste.

In a separate skillet, melt the remaining teaspoon of butter over low heat, add the bread crumbs, and stir to combine. Remove from the heat.

Heat the oven to 375 degrees. Fill a jellyroll pan with the rock salt so it is about 1/2-inch deep.

Arrange the oysters on the pan. Cover them with the bacon and the vegetable mixture, sprinkle with lemon juice and top with the bread crumbs.

Bake the oysters until heated through, 8 minutes, then place the pan under the broiler to lightly brown the bread crumbs, 1 minute.

This recipe yields 12 oysters.

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