2 tbsp. oriental-style dark sesame oil
3 tbsp. vegetable oil
3 tbsp. reduced-sodium soy sauce
1/2 c. rice wine vinegar
2 tbsp. freshly squeezed lemon juice
Szechaun hot chili oil
Crushed red pepper
24 med. sized oysters, shucked & drained

Oysters are normally grilled intact until their shells pop open. Here, a spicy vinaigrette doubles as marinade and dipping sauce for shucked oysters.

Combine sesame and vegetable oils with soy sauce, vinegar, lemon juice and as much chili oil and red pepper as your tastebuds can stand; blend well. Pour over oysters in a medium-sized bowl and marinate, covered and refrigerate for 4 to 6 hours, stirring or shaking several times.

Drain oysters, reserving marinade. Cover grill with a piece of wire mesh to prevent oysters from falling through slits. Cook oysters over hot coals until done, about 1 to 2 minutes per side. Serve with small bowls of marinade for dipping sauce.

Serves 2.