Heat olive oil in a small saute pan over medium heat.

Add minced shallots, garlic, and chopped serrano chili to the pan.

Saute until the shallots are softened (approximately 2 minutes).

Add sugar, soy sauce, and red wine vinegar to the pan.

Stir until the sugar dissolves completely.

Remove the pan from the heat.

Stir in lime juice, chopped cilantro, and chopped chives.

Allow the vinaigrette to cool to room temperature.

Rinse the oysters under cold water.

Shuck the oysters carefully.

Cut the muscle attaching the oysters to the top of the shell.

Spoon the prepared vinaigrette over the top of each oyster.

Sprinkle the oysters with sea salt.

Arrange the oysters on a bed of ice for serving.