Makes 12-14 shooters
-1 chilled container of fresh oysters (found in the meat department)
-1-8 oz. jar cocktail sauce
-1 small container pico de gallo
-1 large avocado, diced lime juice
Using a shot glass, layer 1 fresh oyster, 1 tsp. cocktail sauce, 1 tsp. pico de gallo, and 1 tsp. diced avocado. Add a splash of lime juice on top. Repeat process until all oysters are gone. Be sure to keep chilled before serving. Place shooters on a serving tray with ice for presentation.
Recipe provided by Chef Cathy Zeis