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Oyster Shooters With Chili Vodka
Spicy, salty and ultrafresh, this shooter is an elegant way to serve oysters at a party.
Prep time10 minutes Chill: 1 hour
Portion size24 pieces
3 tbsp (45 mL) minced sweet onion
2 tbsp (30 mL) minced fresh coriander
2 cups (500 mL) tomato juice
1/3 cup (75 mL) lime juice
2 tsp (10 mL) Worcestershire sauce
1/2 tsp (2 mL) celery salt
24 oysters, (in shells)
1/2 bottle (750 mL bottle) chilled Firehousechilli Chili Vodka recipe
Mince onion with coriander until almost paste (each piece no larger than grain of coarse salt).
Mix together onion paste, tomato and lime juices, Worcestershire sauce and celery salt. Refrigerate until chilled, about 1 hour.
For each shooter, shuck oyster; slide, with juices, into large shot glass. Pour in about 1-1/2 tbsp (22 mL) tomato juice mixture; top with 1/2 oz (15 mL) Chili Vodka.
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