2 Dozen oysters
2 Dozen Razor clams
2 tb Chopped fresh jalapeno Peppers

1/2 c Red wine vinegar 2 tb Sugar 1 ts Salt 2 tb Finely chopped red onion 6 Mint leaves, chiffonade Preheat grill or barbecue. Scrub and clean oysters and razor clams and drain. In a small mixing bowl, place chopped peppers, vinegar, sugar, salt, onion and mint and stir together. Place shellfish on grill and cook until shells open. remove and place on platter covered with rock salt. Place dipping sauce in center and serve with cocktail forks.