Well, my favourite far beyond anything is BBQ wild oysters. I've experimented with many variations with different sauces and cheeses and various results but I always go back to my first and one other variation that are IM(NON-CHEF)HO delicious.
BBQ oysters - from the sea.
Get in your skiff and get to the oyster patch.
Gathering the oysters...these photos were taken in Desolation Sound
Get-em on the BBQ. When they open, shuck-em trying your best to preserve the boiling juice in the shell.
Add the hot sauce. Originally I was using Tabasco sauce which I still like the best but a very close 2nd and much more flavourful is "Por Qwan" Chilly Paste with sweet basil leaves which is available in Asian stores.
Cook a bit longer and use a tool such as a knife or spoon and regularly push down on the oyster until it just begins to firm up (don't wait too long). Then carefully lay a slice of "Dubliner Irish Cheese" on each oyster, a squeeze of lime and close the lid until melted.
The result...a meal fit for the discerning...serve with cheap white wine in a box.
I once served this to a very fussy friend of mine that thought the whole process was a bit repulsive and the finished product was slightly less than appealing. Some time later he remarked that this was likely the best thing he has ever eaten.