Prepare the grill for direct heat. If using a gas grill, preheat to medium-high (450°F). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area. For a medium-hot fire, you should be able to hold your hand about 6” above the coals for about 4-5 seconds.
Place the grill rack on the grill. Meanwhile, melt the butter in a small saucepan over low heat. Stir in the peach pieces and the OLD BAY® Seasoning.
Cook for about 3 minutes, stirring frequently, to attain a thick, emulsified texture. Rinse the oysters, scrubbing them with a stiff-bristle brush to remove any grit.
Place the oysters on the grill. Once their shells have opened about a quarter-inch, remove them from the grill.
Use a small knife to pull off the top half of each shell; discard those shells. Return the bottom halves (with the oysters and remaining liquid) to the grill and top each oyster with a teaspoon of the OLD BAY® Seasoning -peach sauce.
Grill for 1-2 minutes, until they bubble.
Arrange them on a platter. Eat directly from the shell.
