Tuscan Wood-Grilled Oysters With Crispy Pancetta-Tomato-Basil Mignonette

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Ingredients

1/2-inch-thick piece pancetta, finely diced

1/2 cup red wine vinegar

2 tablespoons finely diced shallots

1/2 teaspoon coarsely ground black peppercorns

8 fresh basil leaves, finely chopped

2 plum tomatoes, seeded and finely diced

Kosher salt

24 assorted oysters (East and West Coast), soaked in water and scrubbed well

Fresh flat-leaf parsley leaves, for garnish

Extra-virgin olive oil, for drizzling

Special equipment: 2 cups pecan wood chips, soaked in water for at least 2 hours

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