Title: Oysters on the half shell with red wine vineg
 Categories: 
      Yield: 1 Servings
 
      6    Shallot -- peeled and
           Sliced
    3/4 c  Red wine vinegar
     36    Oyster -- fresh
 
  In a blender puree shallots with the red wine vinegar until smooth.
  Set aside. Shuck oysters. Shucked oysters may be kept, covered with a
  wet towel, in the refrigerator up to an hour. Spoon about 1 teaspoon
  of sauce over each oyster to cover with a thin layer. Serve
  immediately.