Light grill.

Scrub and shuck the oysters. Set them cupped side down on a bed of ice.

Slice the chorizo into 1/8 inch slices, or cut into tiny cubes. Toss it in a skillet and sizzle briefly to lightly crisp, then set aside. Once the coals are ready, place the oysters on the grill, taking care not to spill their juices. Place a slice of chorizo and drizzle a few drops of the fish sauce on each one. As soon as the oyster shells heat up and the juices begin to bubble, take them off the grill-they will continue to cook in their hot shells-you don’t want to overcook them. Place on a platter and sprinkle with the minced herbs.

*Available at Mac’s and Asian markets.

Wine Suggestion from Tracy: 
The classic wine pair for oysters is French Chablis. With this dish, however, I would recommend something with riper fruit to balance the spice of the chorizo and the complex Asian flavors. A dry Alsatian-style white, such as Pinot Gris, would compliment this recipe wonderfully.

Words by Tracy Anderson