Bbq Chipotle

• 1 dozen Wild Rhode Island oysters (choice/large)
• Canola oil, to cook
• 1 small minced red onion
• 1/2 tablespoon chipotle puree (chipotle in adobo and pureed)
• 2 ripe Roma tomatoes or 2 whole canned Napoli tomatoes, fine diced
• 1 tablespoon rice vinegar
• Salt and black pepper, to taste

1. On a hot grill, place the oysters and grill until they open, 5 to 8 minutes.
2. In a saucepan coated lightly with oil, caramelize the onions, about 3 minutes, then add the chipotle and tomatoes.
3. Add vinegar and season.
4. When the oysters open, be careful not to spill out the liquor, and top with warm salsa.
5. Serve on a bed of fresh seaweed.

oysters, canola oil, red onion, chipotle puree, tomatoes, rice vinegar, salt

Taken from www.foodnetwork.com/recipes/bbq-chipotle-recipe.html (may not work)