Make the vinaigrette by whisking together the walnut oil, vinegar, orange zest, and maple syrup. Set aside.
Drain the oysters and pat them dry with paper towels. Put them on a baking sheet and set them aside.
Prepare your grill for direct high heat, making sure the cooking grate is thoroughly scraped. Season the oysters with salt and pepper and drizzle them with a light coating of oil. Just before you put the oysters on the hot grill, oil the cooking grate using a paper towel dipped in some oil. Carefully place the oysters on the cooking grate, making sure they don’t fall through. Grill them for a couple of minutes per side, or until they’re just cooked through and the outside edges are a bit charred.
Transfer the oysters to serving plates, top them with a drizzle of the vinaigrette, and garnish with orange wedges.
From Barbeque Secrets Deluxe! by Ron Shewchuk (North Vancouver, BC: Whitecap Books, 2009). Reprinted with permission of the author and publisher in The Kansas City Barbeque Society Cookbook, 25th Anniversary Edition, by Ardie A. Davis, Paul Kirk, and Carolyn Wells/Andrews McMeel Publishing click for book review
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