Serves 4-8 as an appetizer 

A dozen oysters of your choosing 

2 tablespoons finely chopped shallot

1 teaspoon finely chopped parsley 

1 teaspoon finely chopped oregano

1 teaspoon finely chopped thyme 

1 teaspoon chopped sumac 

1 teaspoon sugar 

1 tablespoon sesame oil 

1/4 cup champagne vinegar 

1/4 cup rice vinegar

1 lemon, cut into wedges for garnish 

Ready a tray of ice and rock salt and set aside. Carefully, shuck our oysters and place them on the platter of ice, being mindful to rest them in a secure space so they don't tip over and lose their liquor. 

In a small bowl whisk together the remaining ingredients, aside from the lemon, and pour into small ramekins accompanied by demitasse spoons. Serve immeditely, along with lemons.