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Wood-Grilled Oysters in Chipotle Vinaigrette

['3 tablespoons sherry vinegar', '1 tablespoon balsamic vinegar', '2 cloves garlic, minced', '2 canned chipotle chiles in adobo sauce, very finely chopped', '2 tablespoons adobo sauce from the can', '1/2 teaspoon salt', '2/3 cup olive oil', 'Freshly ground black pepper to taste', '36 oysters, shucked, on the half shell', '1 cup hickory or mesquite chips soaked in water for 1 hour for a charcoal grill', 'or 1/2 cup dry wood chips in a smoker box or an aluminum foil packet poked with holes for a gas grill']

1. Prepare a hot fire in a grill.
2. To make the vinaigrette, whisk all the ingredients in a small bowl until well blended. Set aside. (Vinaigrette can be made up to 4 days ahead of time and stored, covered, in the refrigerator.)
3. Arrange the oysters in their half shells on a large baking sheet. Spoon about 1 teaspoon vinaigrette over each oyster and bring out to the grill. Add the wood chips to the coals or place the smoker box or packet close to a gas jet on a gas grill. When you see the first wisp of smoke, quickly arrange the oysters on the grill grate. Close the lid and grill for 3 to 5 minutes or until the edges of the oysters have begun to curl.
4. Arrange the oysters on plates or a platter and serve, passing extra vinaigrette at the table.

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