OYSTER SHOOTERS

• 2 cups olive oil
• 1/2 cup balsamic vinegar
• 4 tbsp Steen's cane syrup
• 1 tsp each - salt, pepper, and cayenne pepper
• 1/2 tsp basil
• 1/2 tsp thyme
• 1/2 tsp oregano
• 2 tbsp sun-dried tomatoes dried, minced (not packed in oil)
• 2 dozen freshly shucked oysters in their own liquid
• Oyster shells

1. Mix first 8 ingredients and let marinade. The longer it sits, the better!
2. Saute oysters over medium heat in four batches using 1/2 cup marinade for each batch, just until the oysters start to curl
3. Place each oyster in a shell and drizzle a bit of hot marinade onto each oyster
4. Keep warm until all batches are done
5. Serves 4 oysters per person Yields 6 servings