Oysters on the Half Shell with Red Wine Vinegar Sauce

Directions

In a blender purée shallots with the red wine vinegar until smooth.

Set aside.

Shuck oysters.

Shucked oysters may be kept, covered with a wet towel, in the refrigerator up to an hour.

Spoon about 1 teaspoon of sauce over each oyster to cover with a thin layer.

Serve immediately.