Combine garlic, sweet red pepper, shallots, jalapeño, lime juice, olive oil, ginger, salt and pepper in a small mixing bowl. Reserve while preparing oysters
For the cornmeal-crusted oysters: In a small mixing bowl combine egg and milk. Place seasoned flour in a separate small mixing bowl. Place cornmeal in a third mixing bowl. Dust the oysters in the seasoned flour, immerse into milk mixture, then remove and place directly into cornmeal. Coat evenly. Deep-fry oysters at 350 degrees for 3 minutes or until golden brown.
For the oysters: Place all the oyster shell bottoms up on a baking pan. Fill each oyster shell with a cornmeal-fried oyster. Spoon one-half teaspoon of spicy sauce over each fried oyster. Then spoon one-half teaspoon of relish over the spicy sauce. Sprinkle over chopped parsley. Serve immediately with lemon wedges.