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Oyster Shooters With Gail Uglesich Recipe

by Global Cookbook

Ingredients

2 c. extra virgin olive oil 1/2 c. balsamic vinegar 4 Tbsp. Steen's Louisiana Cane Syrup 1 tsp salt 1 tsp freshly-grnd black pepper 1 tsp cayenne pepper

1/2 tsp dry basil 1/2 tsp dry thyme 1/2 tsp dry oregano 6 tsp sun-dry tomatoes very finely diced 18 x Louisiana shucked oysters - (to 24) depending on size     Reserved oyster shells

Directions

1. Place extra virgin olive oil, balsamic vinegar, cane syrup, salt, pepper, cayenne pepper, dry basil, dry thyme, dry oregano, and sun-dry tomatoes in a large bowl; stir to combine. Set aside.
2. Heat a large skillet over medium heat. Working in batches, add in about one-third of the marinade to the skillet. Add in 4 to 6 oysters to the skillet; cook till oysters begin to curl slightly at the edges and are just cooked through, 1 to 2 min. Remove oysters to reserved shell, and top with marinade. Repeat with remaining oysters.
3. This recipe yields 4 to 6 servings as an appetizer.

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