1. Gather all ingredients.

2. Preheat oven to 450 degrees F (230 degrees C), and line 2 rimmed baking sheets with aluminum foil. Crumble another layer of foil on each baking sheet, forming a total of 24 small cups to place the oysters on to prevent them from tipping over.

3. Place bacon in a large nonstick skillet, and cook over medium, stirring occasionally, until bacon is starting to brown but not quite crisp, about 5 minutes. Transfer bacon to a paper towel-lined plate, reserving 1 tablespoon drippings in skillet.

4. Heat drippings in skillet over medium. Add shallot, bell pepper, and chile; cook, stirring often, until slightly softened, about 1 minute. Transfer to a small bowl, and refrigerate, uncovered, until slightly cooled, about 5 minutes.

5. Stir together butter, cooled shallot mixture, parsley, lemon zest, and salt in a medium bowl until blended; set aside.

6. Arrange oysters, cupped sides down, in a single layer in the prepared foil cups. Spoon about 1 teaspoon of the butter mixture on top of each oyster, and top evenly with bacon pieces.

7. Bake in the preheated oven until bacon is crisp and butter is bubbling, about 10 minutes.

8. Using tongs, carefully transfer oysters to an oyster serving platter or onto a serving platter covered with rock salt to prevent oysters from tipping over. Squeeze lemon wedges over oysters. Serve immediately.