1 pt. shucked oysters and shells or shell stock oysters
Broken, salted Tortilla chips
1/2 c. spicy red sauce
1/2 c. grated cheese
Sliced Jalapeno peppers
Rock salt

Drain oysters or shuck fresh ones. Pour rock salt in an ovenproof pan. Position shells in rock salt to steady the shells and insulate the nachos. Place a few chip pieces in each shell, then an oyster on top. Add a dollop of red sauce and some grated cheese. Broil until the cheese melts and the edges of oysters curl. Top each nacho with a jalapeno slice. Serve hot, then make another batch. Makes 4 generous servings.