Yield: 4 Servings

Ingredients:

• 16 oysters, shucked
• 1 shallot, minced
• 1 clove garlic, minced
• 2 Tablespoons extra virgin olive oil
• 1 lemon, cut into chunks
• 4-6 basil leaves, quartered
  

Method:
Place oysters in shell on a sheet pan.  Top each oyster with an equal amount of shallot, garlic and olive oil.  Roast the oysters in a broiler until they are just starting to plump and the edges are curling.

To Assemble and Serve:
Remove oysters and place on a platter with coarse sea salt (to prevent sliding). While the oysters are still warm, top with lemon and basil leaves.

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