Instructions

1. Mix together a marinade in a small bowl, made with white wine and flavored to your taste with minced garlic, sea salt, black pepper and dash of hot sauce. You should only need about 1 cup of dry white wine for 24 small to medium oysters.

2. Place the shucked and drained oysters in a large bowl. Pour the marinade over the oysters. Place the bowl in the refrigerator to marinate for about an hour.

3. Line a large microwave-safe plate with two layers of paper towels, then place pieces of uncooked bacon on the plate in a single layer.

4. Microwave the bacon for about 2 to 2 1/2 minutes, or until the edges of the bacon just start to get crispy. You only want to cook the bacon strips about halfway so that they are still bendable. Remove the bacon from the microwave and cut each one in half.

5. Wrap each bacon half around a shucked oyster so that the ends of the bacon pieces overlap each other. Use a toothpick to secure the bacon to each oyster.

6. Place the bacon-wrapped oysters onto the microwavable plate, lined with fresh paper towels, and return it to the microwave. Cook for about 3 to 4 minutes, turning over the oysters halfway through, until the bacon is fully crisp and the oyster is cooked to an internal temperature of 145 degrees Fahrenheit (the temperature necessary for safe consumption, according to FoodSafety.gov). Use a food thermometer to determine the temperature of each oyster.

7. Sprinkle the oysters with lemon juice and serve hot. You can serve them as is or on buttered and toasted crusty bread.