1 pound & 1 tablespoon butter (room temp.)
2 shallots (finely chopped)
1 red & 1 green pepper (diced very fine)
1 cup dry white wine
2 cloves garlic (chopped)
2 tablespoons parsley (chopped)
1 pint of Maryland Oysters (drained)
12 large spinach leaves (washed)
6 slices bacon (julienned)
salt & pepper

Prepare Casino Butter: Melt 1 tablespoon butter in medium sauté pan, add shallots & peppers; sauté until shallots are translucent. Add white wine & simmer until wine is almost gone (dry). Add garlic and chopped parsley - set aside to cool. When cool, mix with 1 pound softened butter, adding salt & pepper to taste.

Blanch spinach leaves quickly in hot salted water. Lay flat and top each with one oyster. Roll (& fold) as necessary. Place oyster back in shell and top with casino butter. Preheat broiler to 350 degrees. Place rock salt on a sheet or baking pan about ¼" thick. Secure oysters on top of salt base. Place under broiler for 7-8 minutes or until butter is bubbly. While the oysters are cooking, sauté the julienned strips of bacon until crispy. Drain on paper towels.
When the oysters are done, top with the bacon strips and serve.

Pictured left: Loic Jaffres, Grand Prize winning recipe from the 32nd Annual National Oyster Cook-off held in Leonardtown, Maryland. This dish was First Place in the H'orderves division as well as People's Choice and Best Presentation.