Recipe courtesy of Brian Boitano for Food Network Magazine
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Whisk 1/2 cup champagne vinegar, 1 minced shallot, 1/2 teaspoon pepper, 1/4 teaspoon salt and the juice of 1 blood orange in a bowl. Serve with oysters on the half shell.
Photograph by Levi Brown
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Read all 1 reviews
on February 21, 2010
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Made this for Olympic '10 Medal Night. The crowd was wowww-ed by it. Hard to find good oysters in the middle of a Kansas snowstorm. Good stuff, Brian!
The juicy citrus and salty seafood was a big hit with the guys. And they even loved the skating!
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