The idea of cooking seafood makes you want to hide. Come out of your shell with this easy yet impressive recipe from chef Jamie Leeds of Hank’s Oyster Bar and Lounge.Hank’s Hog Island-Style Barbecued OystersServes fourIngredients½ c. white wine1 c. chopped shallots½ c. chopped garlic1 sprig of thyme2 sm. bottles of Tabasco sauce1½ lb. butterFresh parsley12-24 freshly shucked oysters (available at Black Salt or Captain White’s)1 lb. bread crumbs Salt and pepperFor the sauce1. Reduce white wine with shallots, garlic, and thyme. Season with salt and pepper.2. Add Tabasco and bring to a boil.3. Remove from heat and whisk in butter ½ lb. at a time (otherwise it could separate).4. Finish with parsley to taste.5. Cool down in an ice bath promptly, stirring once in a while.Note: You can make the sauce days in advance.For the oysters1. Arrange shucked oysters on a cookie sheet and spoon 1 tbsp. of sauce on top of each.2. Put 1 tsp. of bread crumbs on each oyster and broil until golden brown.3. Serve hot.Sample more seafood dishes on the recently expanded patio of Hank’s Oyster Bar and Lounge, 1624 Q Street Northwest, at 17th Street (202-462-4265 or hanksdc.com).Photo: Whitney Johnson / Getty ImagesReady to take on the high seas? Get recipes, gear, and tips for an oceanic gathering.