Wash the oysters carefully and place on the hot grill for a few minutes until the shell opens. Serve each oysters on the half shell with a dipping sauce or sliced lemon.
I prefer this vinegar-onion sauce: Combine chopped red onions, a teaspoon of salt, a pinch of sugar and ground black pepper in a cup or individual soup bowl. Stir until the juice of onion dissolve the crystals, then mix in a half cup of vinegar. You can add chillies and chopped spring onions if you like.