Bacon Wrapped Oysters

• 1 cucumber, peeled and seeded

Rémoulade:

• 2 tsp. fresh thyme
• 2 tbsp. mayonnaise
• 1 tbsp. citrus champagne vinegar
• 2 tsp. lemon juice
• 1 tsp. olive oil
• ¼ c. crème fraîche
• ½ tsp. salt
• ¼ tsp. pepper

Oysters:

• 20 slices of Applewood Smoked Bacon
• 1 lb. oysters
• toothpicks
• ¼ c. vegetable oil
• 3 tbsp. garlic, minced

Purée cucumbers in a food processor or blender. Strain through a mesh strainer for 30 to 35 minutes; discard strained liquid. In a small mixing bowl, add strained cucumbers to remaining rémoulade ingredients and stir to combine. Place in refrigerator until ready to serve.

In a frying pan over medium heat, sear bacon slices for 3 minutes per side (bacon will be only partially cooked).

Wrap 1 to 2 slices of bacon around each oyster and secure with a toothpick.

Heat oil in a sauté pan over medium heat; add garlic and sauté until golden brown, about 3 to 4 minutes. Place bacon-wrapped oysters in pan and cook until bacon becomes crisp, about 10 to 12 minutes. Remove from pan and drain on a paper towel. Serve warm with chilled rémoulade.