Instructions: Sprinkle 18 small cabbage leaves with salt and pepper. Place one shrimp on each leaf.

Scrub oysters with a stiff brush under cool running water.

Place the shrimp in the cabbage leaves and the oysters in center of cooking grate. Grill 6 to 8 minutes.

Meanwhile, to make sauce, heat oil in small skillet. Add garlic and saute for 30 seconds. Add wine, vinegar, and salt and simmer for 3 minutes.

Oysters are done when shells pop open. Remove shrimp in cabbage leaves and oysters from grill, being careful not to lose any juices. Use tongs or hot pads to remove oysters.

Discard any oysters that have not opened. Cut oysters free from shells and discard top shells. Serve shrimp and oysters with sauce for dipping.

This recipe yields 6 servings.

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