Heat oven or grill to 400 degrees F. Prepare baking sheet with rock salt or crumpled aluminum foil. (Note: Rock salt and foil cradle oysters to contain brine juices.)

To shuck oysters, place flat-side up and grip with towel or gloved hand, leaving hinged end exposed. Push tip of oyster knife between top and bottom shells just adjacent to hinge. Twist knife until top shell releases. (Note: Keep oyster level so brine stays inside bottom shell.) Gently slide knife along inside of upper shell, disconnecting oyster from shell; discard top shells.

On prepared baking sheet, arrange shucked oysters on their bottom shells.

In sauté pan over medium heat, heat olive oil and add spinach and pinch of salt. Sauté 1 minute, remove from pan and chop finely.

To same pan, add butter, garlic, chili pepper and shallot. Sauté 1 minute until fragrant; remove from heat and mix in spinach.

In small bowl, mix parmesan cheese and breadcrumbs.

To each oyster, add 1 Tbsp. spinach mixture. Top with about 1 tsp. breadcrumb mixture.

Bake or grill 8-10 minutes.

Plate and serve with fresh lemon wedges.