Pancetta Wrapped Oysters with Absolut Peppar Barbecue Sauce Italian ham wrapped around Louisiana Oysters which are fried, then topped with a savory sauce and smoked gouda and broiled. Ingredients Oysters 2 dozen oysters 4 T red onion, sliced & grilled 8 oz pancetta, thinly sliced 12 oz smoked gouda, thinly sliced 1 c cornmeal 1 T Creole seasoning 1 qt vegetable oil Barbecue Sauce 1 oz olive oil 12 oz pineapple juice 6 oz ketchup 2 c Absolut Peppar Vodka 2 T cane vinegar 1 T garlic 1 T diced onion 3 oz brown sugar 1 chipotle pepper, minced 1/2 t dry mustard 1 T Worcestershire Sauce pinch of cayenne & black pepper Directions In a heavy bottom sauce pan preheat oil to 350 degrees. Scrub and shuck oysters, separate the shells from the oysters, and reserve shells. Wrap oyster with pancetta, secure with toothpick and dredge in seasoned cornmeal. Fry 6 oysters at a time in heated oil for 1 minute, or until golden brown. Spread the BBQ Sauce (recipe below) over each shell, along with the grilled onion. Top each shell with a pancetta wrapped oyster and a thin slice of smoked gouda. Broil until the cheese becomes bubbly. Serve immediately. Barbecue Sauce In a medium sauce pot, sweat the garlic, onion and chipotle in olive oil until translucent. Combine all remaining ingredients and simmer for 20 minutes over medium heat. Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!