Yield: 12 oysters

1 dozen large, fresh oysters
1 Tbsp. oil
1 small red onion, minced
1 Tbsp. chipotle pepper sauce
1 cup roma tomatoes, diced
1 Tbsp. rice vinegar
to taste, salt and pepper
1 cup fennel, shaved

For oysters: Place oysters on a grill until they open, about 5 to 8 minutes.

For salsa: In a saucepan lightly coated with oil, caramelize the onions, about 3 minutes. Add tomatoes, chipotle pepper sauce and vinegar. Season. When oysters open be careful not to spill out the liquor. Top with warm salsa. Serve on a bed of shaved fennel. If desired, garnish with lemon slices.