In a small sauté pan, heat the oil over low heat. Cook the shallot, garlic and salt for 2-3 minutes. Add the wine and lemon pepper cook three minutes more, stirring often. Remove from heat and cool completely.

Place softened butter in a mixing bowl, and— using a rubber spatula— blend together with the garlic puree. Place the butter in a pastry bag with a medium star tip attached.

Line a baking sheet with wax paper. Pipe butter rosettes, approx 1 1/2-2 teaspoons in size onto the waxed paper. You should have 24 rosettes when finished. Refrigerate until needed.

Using a kitchen towel, hold each oyster firmly. Insert an oyster knife in the small opening between the shells where the oyster is hinged. Gently pry open the oyster. Keep the oyster liquor in place.

Prepare the grill. Cook the oysters, shell side down over direct high heat for 4-5 minutes. Use tongs to remove the oysters from the grill and top each one with a rosette of the butter.

Serve immediately.

Yield: 4-8 servings