Heat the grill to high heat, about 450 to 500 degrees F (230 to 260 degrees C). Scrub the Oysters (12), to remove any mud or grit and rinse under cool water, set aside.
Zest the Lime (1) and set the lime zest aside. Slice 1/4 inch off of each end of the Lime and cut it in half, lengthwise. Set one of the halves cut side-down on the cutting board, slice it at an angle, lengthwise to make lime wedges and set aside.
Melt the Unsalted Butter (4 tablespoon) in a small saucepan over medium high heat and add the Garlic (1 clove). Cook for about 1 to 2 minutes so that the butter is fragrant.
Add 1 teaspoon of Lime Zest, Lime Juice (2 teaspoon), Fresh Cilantro (2 tablespoon). Stir and set aside.
Brush the Ciabatta Bread (4 slice) with the Olive Oil (2 tablespoon). Grill the bread for 1 to 2 minutes per side until it starts to take on color and get crispy. Transfer the bread to a platter.
Place the oysters flat side up on the hot grill (you don't want the oyster liquor to escape, so make sure the rounded side is resting on the grill grates). Cook on the grill for 3 to 4 minutes, just until the oysters crack open slightly. Transfer the oysters to a platter.
Using an oyster shucker, slip the tip of the shucker into the opened crack in the oyster. Run the oyster shucker back to the hinge of the oyster and twist it to open.
Discard the flat part of the shell. Arrange the oysters on a platter and spoon one teaspoon of the butter sauce over each oyster.
Garnish with Lime Wedges, chopped Fresh Cilantro (to taste) and a few drops of your favorite Hot Sauce (to taste).
Serve with grilled bread and enjoy!