Palmetto Bluff, South Carolina, sits about 20 miles northeast of Savannah, Georgia. It’s one of the largest waterfront properties on the East Coast, full of nature preserves and walking trails, and with a swanky inn and spa that overlooks the May River. It’s a classy place, and every year they celebrate the region’s food and culture at the Music to Your Mouth culinary festival. After the event is done on Saturday, the organizers put on this supercool party for the visiting chefs as a sort of thank-you. They swing these massive cast-iron griddles out over a giant bonfire on the riverbank. They load up the griddles with May River oysters and roast ’em until they pop open. They dump the roasted oysters on a picnic table and you stand elbow to elbow with other guests, squeezing lemon juice or hot sauce onto the juiciest, sweetest, saltiest roasted oysters you’ve ever tasted. I love it. Every year, I spend the entire party time standing at the table. I feel like I’m knocking back a grotesque amount of oysters. One year, I came back from the event and apparently hadn’t gotten my fill because I developed this recipe to satisfy a need. I made a spicy emulsified butter sauce to spoon into the warm oysters. At first, I worried about serving this dish. People never have two minds about oysters: They either love them or hate them. I’ve since served these oysters hundreds of times, and all of six people have refused to try them. That’s a pretty good percentage. I should also mention that an exponentially large number of people ate this dish simply because it was put in front of them. And they ended up loving it!