Wood-Grilled Oysters in Chipotle Vinaigrette

Wood-Grilled Oysters in Chipotle Vinaigrette
Photo by Photo © 2010 by Joyce Oudkerk Pool


  • 2 canned chipotle chiles in adobo sauce
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons adobo sauce from the can
  • 2/3 cup olive oil
  • ½ teaspoon salt
  • Freshly ground black pepper
  • 3 tablespoons sherry vinegar
  • + 3 more ingredients
    • 2 cloves garlic
    • 36 oysters
    • 1 cup hickory or mesquite chips

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 shee...

View full recipe at Epicurious


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