Kicked Up Bloody Mary Oyster Shooters

• 2 3/4 cups tomato juice
• 4 ounces pepper vodka
• 1 tablespoon fresh lemon juice
• 1 tablespoon freshly grated horseradish, or prepared horseradish, drained
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot pepper sauce
• Pinch salt
• Pinch freshly ground black pepper
• 2 dozen small-sized shucked oysters

1. In a container, combine all the ingredients except the oysters.
2. Pour into an 8-inch metal baking dish and freeze until ice crystals start to form around the sides, about 30 minutes.
3. Stir with a fork, return to the freezer, and continue to stir with a fork every 45 minutes until uniform ice crystals have formed, about 3 hours.
4. To serve, spoon 1 1/2 to 2 tablespoons of the frozen bloody mary mixture into the bottom of 6 tall shot glasses and top with an oyster.
5. Top with frozen bloody mary and continue layering for a total of 3 layers of both oysters and bloody mary in each glass.
6. Serve immediately with cocktail forks.

tomato juice, pepper vodka, lemon juice, freshly grated horseradish, worcestershire sauce, hot pepper, salt, freshly ground black pepper, oysters

Taken from www.foodnetwork.com/recipes/emeril-lagasse/kicked-up-bloody-mary-oyster-shooters-recipe.html (may not work)