Instructions: Place olive oil, balsamic vinegar, cane syrup, salt, pepper, cayenne pepper, dried basil, dried thyme, dried oregano, and sun-dried tomatoes in a large bowl; stir to combine. Set aside.

Heat a large skillet over medium heat. Working in batches, add about one-third of the marinade to the skillet. Add 4 to 6 oysters to the skillet; cook until oysters begin to curl slightly at the edges and are just cooked through, 1 to 2 minutes. Remove oysters to reserved shell, and top with marinade. Repeat with remaining oysters.

This recipe yields 4 to 6 servings as an appetizer.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.