I'm weak for smoked oysters, otherwise I eat them raw. I also like them in Rockefeller-style presentations, but I never got into just tossing oysters on the grill in their shell and steaming them. Smoked oysters in a can? I can eat a million of them. I also do shucked oysters on my smoker, which yields a sweet, tight oyster that is less intensely smoky and oily than the canned variety.
This is a great, robust lunch salad, or it can be a major starter course with dinner. I find that the lemon juice in the dressing nicely balances the deep headiness of the smoked oysters here.
This serves two as a main salad or four as a starter. I stole this from Epicurious and made some modifications that I think really help the flavor.
See my version here: http://foolingaroundinthekitchen.blogspot.com/2011/07/salad-with-potatoes-and-smoked-oysters.html —saye