Recipe courtesy of Mary Sue Milliken and Susan Feniger

Oyster Shooters

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  • Level: Easy
  • Yield: 8 servings
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1/2 cup Spicy Cocktail Salsa (recipe below), or bottled cocktail sauce

2 teaspoons freshly grated horseradish

8 fresh, shucked oysters, cut into 3/4 inch pieces if very large


  1. In a glass bowl, mix the salsa and the horseradish together. (If you are using bottled cocktail sauce, add the juice of 1 lime.) Place a teaspoon of the salsa in the bottom of each of 8 chilled shot glasses, top with an oyster, and spoon another tablespoon of the sauce on the top. Serve at once.

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