Oyster Shooters Supreme

This is what several local Vancouver Oyster Bar's use to zip up their half shells!

Ingredients

• 2 cups Basil oil
• 1/2 cup Strawberry or Blackberry Balsamic
• 4 tablespoons Cane Syrup
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper
• 1/2 teaspoon basil or That's Italian Spice Mix
• 1/2 teaspoon thyme or That's Italian Spice Mix
• 1/2 teaspoon oregano or That's Italiam Spice Mix
• 2 tablespoons sun-dried tomatoes, very finely diced
• 18 to 24 Louisiana shucked oysters, depending on size
• shaved ginger

Instructions

Reserved oyster shells.
Place basil oil, Strawberry or Blackberry Balsamic, cane syrup, salt, pepper, cayenne pepper, basil, thyme,oregano, and sun-dried tomatoes in a large bowl; stir to combine. Set aside.
Heat a large skillet over medium heat. Working in batches, add about one-third of the marinade to the skillet. Add 4 to 6 oysters to the skillet; cook until oysters begin to curl slightly at the edges and are just cooked through, 1 to 2 minutes.
Remove oysters to reserved shell, and top with marinade. Repeat with remaining oysters.
Garnish with shavings of ginger!