Recipe by Matt Lerish, Little St. Simons Island, Georgia
For the cocktail sauce:
1 cup ketchup
1 teaspoons freshly squeezed lemon juice, plus more to taste
2 tablespoons prepared horseradish
1 teaspoon worcestershire sauce
For the oysters:
2 dozen oysters
1 box saltine crackers
4 lemons, cut into wedges
1 cup cocktail sauce
Make the cocktail sauce: In a small bowl, combine ketchup, lemon juice, horseradish, and worcestershire. Set aside.
Prepare the oysters: Rinse oysters, using a scrub brush to remove any particles. Grill over high heat until shells begin to open. Move to a tray and carefully shuck. Serve with crackers, lemon wedges, and condiments alongside.