Bimini's Famous Oyster Shooter. Recipe

Prepare oysters

Rinse oysters under cold running water to remove grit. Using an oyster knife, carefully shuck each oyster, preserving as much of the liquor (the briny juice) as possible. Detach the oyster from the shell but leave it sitting in the deeper half-shell with its liquor.

Combine shooter mix

In a small bowl or measuring cup, combine vodka, fresh lime juice, cocktail sauce, prepared horseradish, Worcestershire sauce, and hot sauce. Stir gently until evenly combined. Taste and season with a pinch of sea salt and freshly ground black pepper. Adjust hot sauce or horseradish to your heat preference.

Assemble shooters

Place one shucked oyster in each half-shell on a tray. Spoon approximately 1/2 tablespoon of the shooter mix over each oyster so the oyster sits in a small pool of the seasoned liquid (aim for roughly 1/2 tablespoon per oyster; total mix above makes ~3 tablespoons). If an oyster seems very large or you want more liquid, add up to 1 tablespoon of the mix to that shell.

Prepare serving tray: fill a shallow platter or tray with crushed ice to keep the oysters cold and steady. Nestle the oyster shells into the ice so they don't tip.

Garnish each shooter with a small sprig of celery leaf or a microgreen and place a lime wedge on the tray for squeezing. Optionally, serve each shooter with a 1 oz (or small chilled beer) to use as a chaser.

To enjoy: tip the shell to your lips and slurp the oyster, liquor, and shooter mix together in one motion. Follow with a squeeze of lime if desired and the optional beer chaser.

Serve immediately while oysters are cold and the liquor is fresh. Discard any oysters that do not smell fresh or that are not tightly closed before shucking.