I don’t do raw oysters. I suppose…if you added a large dollop of cocktail sauce and bribed me, I might be able to get one down—but I’m just not into slimey food. However, I recently tasted a roasted oyster and well, that’s a different story.  I’ve added a new sensation to my repotoire. Captain Andy Hill made a succulent, savory concoction with roasted oysters, melted cheese, bacon bits and jalapeños.  They had me asking for seconds…and thirds.