KATRINA still a bitch

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COLD OYSTERS WITH SAKE MIGNONETTE
by jax boulder executive chef hosea rosenberg

24        fresh, small to medium-sized oysters in the half shell

1          shallot, minced

2 t        coarse ground pepper

¾ C     cold sake

1 T       lime juice

¼ C     rice wine vinegar

½ t       sugar

pinch   salt

 
Combine all ingredients in a bowl and keep refrigerated until use.  Spoon over ice cold oysters and serve immediately.