Spicy Oyster Shooters

2 tablespoons lemon juice
1½ teaspoons wasabi powder
1¼ cups tomato juice
¼ cup minced celery stalks
minced celery leaves
salt (Kosher)
12 shucked extra-small to small oysters with their liquor

Chill 12 shot glasses in the refrigerator for 1 hour.

In a bowl, mix together the lemon juice and wasabi powder until blended. Add the tomato juice, celery stalks, celery leaves, and a pinch of salt. Stir to evenly blend and allow the juice mixture marinate for about 15 minutes. Taste for seasoning, adding more salt and wasabi if needed to your preferred taste.

Spoon a bit of the mixture into the bottom of each shot glass. Add an oyster to each and top with the rest of the juice mixture. Serve right away.


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