Oyster Shooter With Cucumber Sauce

• 1 (8-ounce) container plain yogurt
• 1 English cucumber, peeled and chopped
• 1 tablespoon fresh lemon juice
• 1 large shallot, finely minced (about 2 tablespoons)
• 2 tablespoons minced fresh chives
• 1/4 cup champagne vinegar
• 1/4 teaspoon cracked black pepper
• 2 dozen oysters in the shell
• 3 cups water
• Garnish: caviar

1. Process first 3 ingredients in a blender or food processor until smooth. Cover and chill.
2. Combine shallot and next 3 ingredients in a large bowl. Cover and chill.
3. Shuck oysters, reserving oyster liquor. Add oysters and liquor to vinegar mixture; cover and chill 15 minutes. Place 1 oyster in a shot glass. Dollop with cucumber sauce. Repeat procedure with remaining oysters and cucumber sauce. Garnish, if desired.
4. Note: If you prefer to poach the oysters, shuck them, reserving their liquid. Add oysters to boiling water in a large saucepan 3 to 5 minutes or until edges begin to curl. Drain and proceed with recipe.

yogurt, cucumber, lemon juice, shallot, fresh chives, champagne vinegar, cracked black pepper, oysters, water, caviar

Taken from www.myrecipes.com/recipe/oyster-shooter-with-cucumber-sauce (may not work)