Oyster Shooters

• 15 oysters
• 2 lemons (cut into 16 lemon wedges)
• Tapatio, Horse Radish, or your favorite cocktail sauce

Step 1: The Oysters
Washing Oysters: The first step in handling oysters is to wash them thoroughly, especially scrubbing around the pointed part where mud and other impurities normally get stuck in the Pacific oyster.

Bucket of ice: Keep a bucket, or pan of ice nearby as you get ready to open the oysters because they cannot sit at room temperature for any length of time -- even if you plan to eat them raw or cook them immediately after opening -- it will take a while for you to open all 15.

Oyster-opening Utensil: DO NOT use a kitchen knife. The oyster can be unpredictable and slippery and the knife can easily cut right through the oyster and straight into your hand. Use an oyster knife -- it is designed to make this process easier, more safe, and less frustrating. Take your time.

Open, Open, Open! I'm a bad example! I should have been wearing gloves here... so please wear gloves! Sometimes the oyster shell can have sharp edges, and your grip on them may cause you to bleed without even noticing it right away. Figure out which part of the oyster is the 'top' and which part is the 'bottom.' The bottom sticks out and is more rounded, while the top is more flat and is the smaller half. With the the oyster's bottom down, insert the tip of your knife into the beak to loosen a break that runs down the side of the oyster all the way to the bill. Keep prying down that line again with the tip of your knife, until you cut the adductor muscle, separating it's suction from the top half. Remove the top half, and immediately place the bottom half containing the "oyster meat" on top of your pan of ice.

Step 2: One, Two, Three, Down!
I like to put Tapatio sauce on my oyster shooter, but you can substitute with a pinch of horse radish or your favorite hot sauce. Serve with a couple wedges of lemon, gather up your group, and have every one take a shooter directly from the shell! Another option would be to remove the "oyster meat" from its shell and serve it in a shotglass containing vodka. You would still add your cocktail/hot sauce and lemon, and have your guests have a little bit more fun with the shooters! Enjoy!