Instructions:
- Combine butter, hot sauce, garlic, lemon zest in a bowl. Set aside.
- Put the oysters in a large bowl in the sink, and scrub off any sand or grit. Rinse well and drain. To shuck: Grip an oyster with a folded dish towel so the shell is cupped side down, hinge side facing toward you. Push the tip of the oyster knife into the hinge, and twist so it cracks open.
- Build a fire in your charcoal grill, or set a gas grill to high. Gently crumple a sheet of aluminum foil so its grooves can support the open oysters and keep them from spilling, and set it on the grate. Place 12 oysters on the foil, and top each with approximately ½ teaspoon of butter. Cover the grill, and cook until the butter and oyster juices are bubbling but the oyster is still plump, about 2 to 3 minutes.
- Use tongs to transfer hot oysters to a platter lined with another piece of foil that will keep the shells upright, and serve immediately with a bottle of hot sauce and lemon wedges at the table. Repeat with remaining oysters.