12 fresh shucked oysters, on the half shell
1/2 lb unsalted butter
1 tablespoon fresh lemon juice
1/2 tablespoon Worcestershire sauce
1 bunch green onions, finely chopped
10 garlic cloves, pureed
1/2 teaspoon crushed red pepper flakes
1 1/2 tablespoons finely chopped fresh thyme
1 1/2 tablespoons finely chopped fresh oregano
1 tablespoon Creole seasoning
1 ounce white wine
1/2 cup grated Romano cheese

Melt half the butter in a medium sauce pan over medium heat. Add the lemon juice, Worcestershire sauce, green onions and all herbs and seasonings. Cook for 2-3 minutes, then stir in wine. Keep stirring and remove from heat as soon as the green onions wilt. Let cool for 3-4 minutes.

Add the rest of the butter and stir until completely incorporated.

Heat grill to to 350°F.

Place oysters on grill. When the oyster liquor starts to bubble, spoon 1 tablespoon of sauce on top of each, then top with 1 tablespoon of Romano cheese. Let the cheese melt. When oysters begin to slightly brown at the edges, remove from grill and place on a heat proof plate or tray.

Top each oyster with an additional tablespoon of the butter sauce and serve immediately with slices of French bread for dipping.

Submitted by: Elizabeth S. Wiebelt - Harvey, La.