For the salsa:
2 Tbs. peeled and minced fresh ginger
1 or 2 jalapeno or serrano chilies, seeded and minced
¼ cup chopped green onion, including white and light green portions
1 ½ cups chopped yellow or red tomatoes
Juice of 1 lime
1 tbs. soy sauce
1 tsp olive oil
Salt, to taste
48 large oysters in the shell, scrubbed
Prepare a charcoal or gas grill for direct grilling over medium-high heat.
To make the salsa, in a bowl, mix together the ginger, chilies to taste, green onion, tomatoes, lime juice, soy sauce and olive oil. Taste and season with salt.
Discard any oysters whose shells do not close to the touch. Arrange the oysters on the grill directly over medium-high heat, cover the grill and cook until the oysters open, 5-7 minutes. Transfer the oysters to a platter and discard any that did not open.
Using an oven mitt to protect your hand, remove the top shells. Spoon a little salsa onto each oyster, and serve with the remaining salsa alongside.
image credit: Smoke Ribs, Not Crack.