This recipe is part of a full menu created by Tom Keegan for the July 2012 issue.
12 fresh oysters (Keegan recommends Rappahannock oysters)
2 Tablespoons olive oil
1 ounce unsalted butter
1 clove garlic, smashed
½ teaspoon oregano
dash of cayenne pepper
1 Tablespoon sauvignon blanc
¼ cup freshly grated Parmiggiano Reggiano
juice of one lemon
Shuck oysters, reserving oyster and its liquor in cupped oyster shell. In sauté pan, heat oil, butter, garlic, oregano, pepper, and wine. Pour sauce over each oyster. Place, cup side down, on grill (you can use crumpled aluminum foil to support them if necessary). Grill 5–7 minutes or until sauce starts to bubble. Remove from grill and finish with lemon juice and grated cheese.