Grilled Oysters with Sweet and Hot Red Peppers

1/2 cup red wine, such as cabernet sauvignon, merlot or zinfandel3 tablespoons red wine vinegar1 shallot, minced 1/2 red bell pepper, roasted and diced (see note)Pinch of crushed red pepper flakesSalt and freshly ground black pepper2 dozen fresh oysters, in the shellRock salt for servingHeat a charcoal grill and adjust the rack so it is 1 inch above the coals, or use a gas grill.In a small bowl, whisk together the red wine, red wine vinegar, shallot, red bell pepper and red pepper flakes. Season to taste with salt and pepper.Spread 1/2 inch of rock salt over two large ovenproof platters. Place the oyster directly on the grill, curved side down.Cooking time may vary greatly depending on the size of the oysters and temperature of the grill, anywhere from 2 or 3 minutes to 8 minutes. The oysters are done when the shells open slightly and begin bubbling. Remove from the fire. Finish opening the oysters with an oyster knife or blunt knife and discard the top shell.Place the oysters on the rock salt in a single layer. Spoon a couple teaspoons of sauce on each oyster and serve immediately with rye bread and butter and a crisp white wine or white zinfandel.Serves four.Cook's note: Buy fresh oysters with tightly closed shells. To roast peppers, place them directly on the grill and char them on all sides until the skins are completely black. Transfer peppers to a paper or plastic bag, close tightly, and let cool for 10 minutes. Remove the skins of the peppers by scraping with a knife.Nutrition values per serving: 311 calories, 31 g fat (6 g saturated), 3 g carbohydrates, 0 fiber, 4 g protein, 56 mg cholesterol, 329 mg sodium.