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Receta Oysters On The Half Shell With Lemon Shallot Vinegrette
by Global Cookbook

Oysters On The Half Shell With Lemon Shallot Vinegrette
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Ingredientes

  • 12 x oyster
  • 2 x shallot, chopped
  • 3 Tbsp. freshly squeezed lemon juice
  • 1/8 tsp salt
  • 1 tsp Tabasco
  • 2 Tbsp. canola oil

Direcciones

  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 tsp. of vinaigrette over each oyster. Serve immediately.