Isn't this an off time to have an oyster roast? Maybe the rules for food safety are different depending upon where you live (or from where the oysters are harvested).

We roasted oysters by piling them on a large piece of steel (over an open fire) and covering them with a couple of wet 'croaker sacks' (burlap bags).

The best sauce (I think) is made with a whole lot of horshradish and very little catsup....but tastes vary. Plenty of plain crackers should be available, too. You can buy some inexpensive gloves so that your guest can avoid injuries when opening up stubborn oysters....and don't forget the oyster knives.