This recipe was created for Club House for Chefs by: Michael Ledesma, Corporate Executive Chef of Richmond Restaurant Group in Richmond, VA.
For the Oreganato: Mix all the Oreganato ingredients together in a bowl. Top freshly shucked oysters and roast on baking sheet in a 500°F preheated oven.
For the Sriracha Vinaigrette: Meanwhile prepare the Sriracha Vinaigrette by blending the first 3 ingredients until all incorporated. Increase the speed of blender slowly and add the oil to emulsify the vinaigrette. Season with salt and black pepper.
