Instructions: Preheat oven to 400F.

Set aside 2 tablespoons of the Romano cheese. In a food processor or blender, combine remaining Romano cheese, green chiles, Chinese chiles, garlic, pine nuts, Parmesan cheese, cilantro & nutmeg. Process until pureed. With motor running, add butter in a thin stream, processing until well blended. Line 4 pie plates or rimmed oven proof plates with rock salt. Place 4 oysters in the half shell atop the salt in each plate; top each oyster with a spoonful of the chile pesto. Bake 6 to 8 minutes, or until pesto is bubbly. Remove oysters from oven; sprinkle evenly with reserved Romano cheese. Broil just until cheese is melted. Garnish each serving with 3 lime wedges sprinkled with crushed red chile.

Makes 4 servings.

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