Spicy Grilled Oysters with Asian Pepper Relish

Prepare the grill. If using a gas grill, heat it to medium. If using a charcoal grill, start the charcoal or wood briquettes; when the briquettes are ready, pile them on one side to create 2 zones, for direct and indirect heat. The oysters will be cooked over the indirect side. (if roasting, preheat oven to 450F.)In a skillet over medium heat, melt the butter with the red pepper flakes, shallot and ginger. Cook for 4 to 5 minutes until fragrant but do not brown.

Add the minced bell pepper, mango chutney, soy sauce, lemon juice and oyster liquor. Cook until the liquid is bubbly and reduced, 3 to 4 minutes.

Remove from heat and mix in the parsley.Spoon the mixture over the oysters; each oyster will take 1 to 3 teaspoons of topping according to size.Grill on the grates and over indirect heat, covered for 5 to 10 minutes. If using the oven, 7 to 10 minutes. The oysters are done when the edges have curled up and the topping is bubbly.

Serve warm on a bed of kosher or rock salt to keep the juices from tipping out of the shell.