- 12 fresh gulf oysters, on the half shell
- 6 tablespoons Hidden Valley® Cheddar & Parmesan Ranch Dressing
- 1 cup Panko breadcrumbs
- 1/2 cup olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
- 2 tablespoons fennel tops, minced
- 1 1/2 tablespoons fennel bulbs, finely diced
- 4 slices bacon, cooked and diced
- 1/2 cup finely grated Cheddar cheese
- Light grill using Kingsford(r) Charcoal with Sure Fire Grooves(tm). Mix breadcrumbs, olive oil, lemon juice, Ranch mix, fennel tops and bulbs, and bacon in a bowl, set aside. Drizzle each oyster with Cheddar Parmesan Ranch dressing. Grill oysters, shell side down, for about 1 1/2 minutes.
- Top each oyster with about a teaspoon of remaining Parmesan Cheddar Ranch dressing, then pack with breadcrumb mixture. Sprinkle each oyster with cheese and place back on grill. Cover with lid or pan; grill until cheese melts and breadcrumb mixture is crisp.