Grilled oysters with mignonette sauce, herbs, and chili peppers

Ingredients:

• 20 oysters, brushed clean of sand
• 1/3 tbsp. rice vinegar
• 1 tbsp lime juice
• 1 teaspoon clover honey
• 2 tbsp red onion, finely diced
• 1 small chilli pepper, seeded and finely diced
• 2 tbsp finely chopped chives
• 2 tbsp finely chopped cilantro
• 2 tbsp finely chopped tarragon

Preparation:

1. Preheat grill to high direct heat.
2. In a small bowl, combine vinegar, lime juice, honey, onion, chili pepper, chopped herbs, and a pinch of salt and pepper. Let sit at room temperature for about 10 minutes to allow the flavors to meld.
3. Open the shells over a bowl to catch any oyster juice. Pour any liquid that spills into the bowl back into the bottom shell containing the oyster. Place the oysters on the grill grate and grill for 4 minutes, until the liquid is bubbling but the shells are still slightly raw in the center.
4. Using tongs, carefully transfer the shells to a serving platter and top each oyster with the mignonette sauce. This dish can be served with pomegranate-tomato salsa.