Instructions: For The Sauce:
Smoke the shallots, garlic, bell pepper and jalapeno.Chop the vegetables finely.

Place in a saute pan with the oil, cumin and chili powder. Saute over high heat for 20 seconds; remove from heat.

Combine with the cilantro, lime juice, gherkins, mayonnaise and salt in a bowl; mix well.

hill, covered, for 3 hours.

For The Oysters:
Dust the oysters with the flour. Dip in the eggs. Cover with a mixture of ground pecans, cornmeal and salt.

Heat the butter in a saute pan over high heat.

Cook the oysters for 30 seconds on each side or until browned.

Serve with the sauce.

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