18 freshly shucked oysters
1 cup ketchup
1/2 cup chili sauce
1/4 cup V-8 juice
2 Tbsp Worcestershire Sauce
2 Tbsp lemon juice, freshly squeezed
2 Tbsp prepared horseradish
1 1/2 Tbsp Tabasco
1/4 tsp black pepper, freshly ground
1/2 tsp salt
1 tsp celery salt
One day in advance, prepare the cocktail sauce by combining all ingredients except the oysters.
To Serve, place one oyster in a shot glass, top with 1 1/2 Tbsp of the cocktail sauce and serve.
Get columns and recipes sent directly to your inbox to make sure you never miss an update
Receive Robert's weekly column and news about restaurants and future trips.