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