Recipe - Oyster Shooters

One half cup Spicy cocktail salsa (see
recipe); or bottled
cocktail sauce
2 teaspoon Freshly grated horseradish
8 Fresh; shucked oysters, cut
into 3/4inch pieces if
very large

Date: Sun, 10 Mar 1996 08:45:56 0600

From: Judy Howle howle@EbiCom.net
Here are some interesting recipes I found today on the WWW. Susan Feniger
and Mary Sue Milliken of CITY and Border Grill restaurants in Los Angeles
share their own special, exotic, mostlyMexican cuisine with viewers on Too
Hot Tamales. (TV FOOD NETWORK) http://www.foodtv.com/reclist.htm#spice

In a glass bowl, mix the salsa and the horseradish together. (If you are
using bottled cocktail sauce, add the juice of 1 lime.) Place a teaspoon of
the salsa in the bottom of each of 8 chilled shot glasses, top with an
oyster, and spoon another tablespoon of the sauce on the top. Serve at
once. Yield: 8 servings

CHILEHEADS DIGEST V2 #265

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.