Sprinkle a layer of rock salt in a 15- x 10- x 1-inch jellyroll pan; set pan aside.
Scrub oyster shells, and open, discarding tops. Arrange oysters over rock salt. Brush oysters on half shells with barbecue sauce.
Combine breadcrumbs and remaining ingredients in a small bowl; stir well. Sprinkle evenly over oysters. Bake at 425° for 12 minutes or until oysters begin to curl.
Oxmoor House Cooking Light Collection
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