Recipe - Oysters On The Half Shell With Oriental Mignonette

24 Fresh oysters such as Hog
Island;
Fanny Bay; Preston Point,
Or any good halfshell
oysters
=== PICKLED GINGER SALSA ===
One fourth cup Peeled and minced jicama
One half cup Peeled; seeded, minced
cucumber
One half cup Finely minced red onion
3 tablespoon Chopped; pickled ginger
1 tablespoon Seasoned rice wine vinegar
1 teaspoon Fresh lemon juice
1 tablespoon Coarsely chopped fresh
cilantro
1 teaspoon Toasted sesame seeds
One fourth teaspoon Sugar
Kosher salt; to taste
Freshly ground black pepper;
to taste

In a medium mixing bowl, combine all salsa ingredients. Cover and
refrigerate. This salsa is best used the day it was made, as it tends to
loose its crisp character over time. To serve: Shuck each oyster by
carefully inserting the point of an oyster knife between the shells and
twisting; dont lose the juices. Free the oysters from the bottom shell by
gently sliding a knife underneath it. Top with a teaspoon of the pickled
ginger salsa. Serve immediately. This recipe yields 4 to 6