Spicy Bluecoast Oyster Shooter

Straight Shooter

SODEL CONCEPTS’ DOUG RULEY SERVES UP ONE SPICY BLUECOAST OYSTER SHOOTER
Photos by Meghan Shupe

MIGNONETTE INGREDIENTS
1 small medium-ripe yellow tomato, diced
1 shallot, peeled and minced
1 jalapeño, seeded and minced
1 dill pickle, minced
2 Tbsp lemon juice, freshly squeezed
1 oz apple cider vinegar
Pinch sea salt
Pinch fresh cracked pepper

Add all ingredients in a Mason jar and mix well.

Rim Spice Ingredients
1 lemon wedge
1 Tbsp cayenne
1 tsp yellow mustard powder
1 tsp granulated garlic
½ tsp cracked black pepper
1 tsp smoked paprika
½ tsp celery salt
½ tsp sea salt

Mix all ingredients except the lemon. Take two rocks glasses, rub rims with lemon and dip into spice blend.

SHOOTERS INGREDIENTS
2 oz vodka
3 oz George’s Bloody Mary Mix
Dash of SoDel Concepts Shuckin’ Sauce

Shake with ice and strain into two spice-rimmed rocks glasses.

Doug's making this one for our photoshoot, so he jumped past the shake and strain step.

OYSTERS
2 local oysters (we are using Dewey Selects oysters) freshly shucked on the half shell.

SET UP
Pour chilled Bloody Mary into spiced-rimmed rocks glasses and place oysters on the half shell on top of the glasses. Top oysters with a spoon full of mignonette and a dash of hot sauce. Serve immediately and enjoy.