1 1/2 cups of red wine vinegar
4 tablespoons of finely chopped shallots
2 tablespoons of freshly grated horseradish
1/4 cup of minced parsley
3/4 teaspoon of cracked black pepper
1/4 teaspoon of cayenne pepper
4 dozen oysters
Parsley
Lemon wedges

To make the sauce, combine all the ingredients except the oysters in a
tightly covered container and shake. refrigerate for 24 hours, shaking
occasionally. Just before servings, shuck the oysters, leaving them on
the half shell. Place a small bowl in the center of each of twelve
salad plates and fill with the sauce, then surround each bowl with 4
oysters. Serve at once, garnished with parsley and lemon wedges.
Serves 12