18 to 24 large oysters, in their shells
Preheat grill to hot. Rinse unopened shells and shuck the oysters into a colander, reserving the oyster liquor. Return oysters to the deeper shells (discard the shallow ones) and place on a sheet pan. Top each with a dollop (approximately 2 teaspoons) of Lemony Basting Butter and some of the oyster liquor. Put the sheet pan on the grill, close lid, and cook about 15 minutes. Serve with Vietnamese-Style Dipping Sauce.
Vietnamese-Style Dipping Sauce
3 tablespoons sugar
6 tablespoons lime juice
1/2 red jalapeño, seeds removed if desired, finely chopped
(a green jalapeño may be substituted)
1 tablespoon finely chopped ginger
3 tablespoons Vietnamese fish sauce (nuoc nam), or to taste
1/2 cup julienned carrot, cut into 1/2-inch-long strips (optional)
1/2 cup julienned pickled daikon, cut into 1/2-inch-long strips; available at Asian markets and some supermarkets (optional)
1/2 cup julienned cucumber, cut into 1/2-inch-long strips (optional)
Whisk first 5 ingredients together in a bowl. Use the sauce as is or add the julienned carrot, daikon, and cucumber. Serve 6.