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In a small bowl, whisk together shallot, hot sauce, butter, parsley and pepper.
Dipping sauce will keep in an airtight container in the refrigerator for up to 1 week.
Prepare a grill for medium heat cooking.
Arrange oysters, shucked-side up, on the grill grates, being careful not to spill oyster juice.
Close the grill lid and grill until oysters are cooked through and opaque, about 5 to 10 minutes depending on size.
Using tongs, carefully transfer oysters to a platter and let sit until shells are cool enough to pick up.
Top oysters with sauce or dip them in sauce and eat, popping straight into your mouth or using a small fork.