Oysters on the Half Shell with Lemon Shallot Vinaigrette

• 12 oysters
• 2 shallots, minced
• 3 tablespoons freshly squeezed lemon juice
• 1/8 teaspoon salt
• 1 teaspoon hot pepper sauce (recommended: Tabasco)
• 2 tablespoons canola oil

1. Open oysters with a shucking knife.
2. Separate the tendons at the top and bottom of the shell.
3. Retain all liquids in the shell.
4. Whisk remaining ingredients together in a small bowl.
5. Spoon 1 teaspoon of vinaigrette over each oyster.
6. Serve immediately.
7. Recommended beverage: Sancerre (white)

oysters, shallots, freshly squeezed lemon juice, salt, hot pepper, canola oil

Taken from www.foodnetwork.com/recipes/oysters-on-the-half-shell-with-lemon-shallot-vinaigrette-recipe.html (may not work)