FROM THE WATERS OF THE CHESAPEAKE TO YOUR TABLE
RECIPE BY JEB VETOCK | HARRISON’S HARBOR WATCH
12 raw oysters on the half shell, freshly shucked
6 slices bacon
3 slices provolone cheese, optional
1 lb salted butter
6 dashes Tabasco sauce
1 Tbsp parsley
6 cloves garlic, minced
1 Tbsp oregano
1 Tbsp basil
¼ cup lemon juice
¼ cup red bell pepper, minced
¼ cup green bell pepper, minced
2 Tbsp Worcestershire sauce
Let butter soften, fully blend in the remaining ingredients and set aside.
 Preheat oven to 450°.
 Place fresh shucked oysters on a baking sheet and add one small spoonful of Casino butter to each oyster.
 Top with ½ slice of bacon.
 Bake for approximately 10 minutes, until bacon is fully cooked.
 If desired, add a small slice of provolone cheese and cook for an additional 3 minutes, until golden brown.