WOOD-GRILLED OYSTERS IN CHIPOTLE VINAIGRETTE

INGREDIENTS

Chipotle Vinaigrette

• 3 tablespoons sherry vinegar
• 1 tablespoon balsamic vinegar
• 2 cloves garlic, minced
• 2 canned chipotle chiles in adobo sauce, very finely chopped
• 2 tablespoons adobo sauce from the can
• 1/2 teaspoon salt
• 2/3 cup olive oil
• Freshly ground black pepper to taste

• 36 oysters, shucked, on the half shell

• 1 cup hickory or mesquite chips soaked in water for 1 hour for a charcoal grill, or 1/2 cup dry wood chips in a smoker box or an aluminum foil packet poked with holes for a gas grill

PREPARATION

1. Prepare a hot fire in a grill.

2. To make the vinaigrette, whisk all the ingredients in a small bowl until well blended. Set aside. (Vinaigrette can be made up to 4 days ahead of time and stored, covered, in the refrigerator.)

3. Arrange the oysters in their half shells on a large baking sheet. Spoon about 1 teaspoon vinaigrette over each oyster and bring out to the grill. Add the wood chips to the coals or place the smoker box or packet close to a gas jet on a gas grill. When you see the first wisp of smoke, quickly arrange the oysters on the grill grate. Close the lid and grill for 3 to 5 minutes or until the edges of the oysters have begun to curl.

4. Arrange the oysters on plates or a platter and serve, passing extra vinaigrette at the table.