Title: Oysters with Lime-Chili Sauce Salad
Categories: Seafood, Masterchefs, Frisco, 4sg
Yield: 4 Servings

12 Oysters, shucked, shells
-- reserved
2 lg Shallots, fresh
1/2 bn Coriander
1 Chili, Jalapeno, seeded
1 Chili, red, seeded
1/2 c Juice, lime, fresh

Place the raw oysters on their half shells on a serving plate.

Dice the remaining ingredients to approximately the same size (not too
fine). Place these diced ingredients in a bowl with the lime juice and mix
well. Dab this relish onto the oysters and serve.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Mark Miller, The Fourth Street Grill, Berkeley, CA

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip