Recipe courtesy of Mary Sue Milliken and Susan Feniger

2-to-Tango Oysters on the Half Shell

Name: 2-to-Tango Oysters on the Half Shell
Ingredients: 6 shallots, peeled and sliced; 3/4 cup red wine vinegar; 36 fresh oysters

6 shallots, peeled and sliced

3/4 cup red wine vinegar

36 fresh oysters

In a blender puree shallots with the red wine vinegar until smooth. Set aside. Shuck oysters. Shucked oysters may be kept, covered with a wet towel, in the refrigerator up to an hour. Spoon about 1 teaspoon of sauce over each oyster to cover with a thin layer. Serve immediately.

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