Spicy Lemon Garlic Butter
1. Combine softened Plugrá® Butter, parsley, lemon zest, cayenne pepper sauce, garlic, lemon juice, sea salt and black pepper in a food processor fitted with a steel blade. Pulse until blended.
2. Spoon onto parchment paper in a log shape. Roll closed, twisting edges of parchment paper to form a tight log. Refrigerate until firm.

Breadcrumb Topping
1. Preheat oven to 350°F.
2. Combine melted Plugrá® Butter and breadcrumbs in a small bowl and stir until blended; sprinkle evenly on a baking sheet lined with parchment paper and bake for 5 to 8 minutes or until golden brown; reserve.

Assembly
1. Preheat barbecue grill (high heat).
2. Spread a ½-inch thick layer of rock salt on a large rimmed baking sheet or large disposable aluminum baking dish. Place on grill rack and heat for 20 minutes.
3. Slice the tendons that hold the oysters to the shells; flip oysters over in the shell, smooth side up.
4. Transfer hot rock salt-lined baking sheet from grill to heat proof cutting board; carefully nestle the oysters in the hot rock salt to keep from tipping. Top each oyster with 1 slice of spicy lemon garlic butter.
5. Transfer baking sheet with oysters to grill; heat for 6 to 10 minutes, or until oysters are bubbling around outer edges; sprinkle 1 teaspoon breadcrumb topping over each oyster.
6. Remove baking sheet from grill. Carefully transfer grilled oysters to serving platter lined with rock salt. Garnish platter with lemon wedges. Serve hot.