Ingredients

• 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

Instructions

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