Jalapeno Lime Oyster Shooters
- Level: Easy
- Total: 4 hr 10 min
- Prep: 10 min
- Inactive: 4 hr
- Yield: 12 servings
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- Level: Easy
- Total: 4 hr 10 min
- Prep: 10 min
- Inactive: 4 hr
- Yield: 12 servings
Ingredients
1/2 cup lime juice
1/2 cup water
1 teaspoon sugar
1 teaspoon salt
2 jalapeno peppers, seeded and finely diced
12 oysters, shucked
1/2 red pepper, finely diced, for garnish
Directions
- Put the lime juice, water, sugar, salt, and diced jalapenos into an 8 by 8-inch metal cake pan and stir until the sugar and salt are dissolved. Put the pan in the freezer and stir with a fork every half hour to break up the ice crystals. After 3 to 4 hours, depending on your freezer, the pan will be full of jalapeno ice flakes. Put your shot glasses in the freezer while this is going on.
- To serve, fill a shot glass almost to the top with the jalapeno ice, top with an oyster, and garnish with some diced red pepper.
