mince 2 habanero peppers and whip into ¼ cup of butter and refrigerate

crisp ½ cup of lardons in a skillet and drain of excess grease.

shuck 1 dozen oysters being careful not to spill the liquid in the bottom of the shell.

spoon 1 teaspoon of habanero butter on each oyster.

Sprinkle a few lardons and parmesan cheese on top of each oyster.

Place oysters on a preheated grill at the hottest area of the grate. Cook for 5-7 minutes until the edges of the oyster start to bubble and peel away from the shell.

Garnish with a slice of fresh jalapeño. Serve immediately.