Oysters on the Half Shell

Ingredients:
2 Tbsp rice vinegar
1 tsp grated fresh ginger
(about 3/4 inch of fresh peeled ginger root)
1 tsp finely minced shallot
Pinch of sugar
6 fresh oysters, shucked, in their bottom shells
(top shells can be discarded)
1 c kosher or other coarse salt

Directions:
In small bowl, stir together vinegar, ginger, shallots, and sugar.
Let sit for 30 minutes to create mignonette sauce.
Set oven rack 5 to 6 inches from the broiler element and preheat broiler.
Run paring knife around edge of oyster meat to loosen from bottom shell, if fishmonger hasn't already done so. Spread salt in an even layer about 1/2-inch thick on shallow, rimmed baking sheet.
Arrange oysters on top, nestling shells in salt to stabilize them.
Broil oysters just until juices are bubbly and edges are beginning to curl, about 2 to 3 minutes. Divide between two small plates.
Drizzle each oyster with 1/2 teaspoon mignonette sauce.
Bring remaining sauce to table in case you want to add more.