Heat olive oil in a smaller pan, add shrimp shells, and sautee it together.
Add oyster water (natural juice from the oysters coming out when shocked), BBQ sauce, white wine, black pepper, Ole creole seasoning. GIve it a stir and let it simmer down. Then add some heavy cream to it.
Grill the oysters and when they start to bubble, add the sauce on top of them.
Slice some bread and paste on some pesto made of parsley. Grill them.
Serve on a rock salt bed and season with some chopped parsley.