Wood-Grilled Oysters in Chipotle Vinaigrette

Ingredients for Wood-Grilled Oysters in Chipotle Vinaigrette

• 45ml sherry vinegar

• 1 tablespoon balsamic vinegar

• 2 cloves garlic, minced

• 2 canned chipotle chillies in adobo sauce, very finely chopped

• 2 tablespoons adobo sauce from the can

• 1/2 teaspoons salt

• 160ml olive oil

• Freshly ground black pepper to taste

• 36 oysters, shucked, on the half shell

• 240ml hickory or mesquite chips soaked in water for 1 hour for a charcoal grill, or 120ml dry wood chips in a smoker box or an aluminum foil packet poked with holes for a gas grill

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.

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