Raw Oysters with Lemon Oil and Urfa Biber Recipe

Ingredients

PREP TIME 25m	COOK TIME 10m	TOTAL TIME 35m
YIELD 1 dozen

Use a vegetable peeler to remove the lemon zest in strips; reserve the lemon and zest.
In a small saucepan, add the olive oil; heat over medium-high heat until hot, about 3 minutes.
Remove the pot from the heat and add the strips of zest (they will sizzle); stir briefly to incorporate.
Pour the lemon oil into a small bowl and let cool.
Shuck the oysters and, using an oyster knife, detach the meat from the bottom of the shell, reserving the liquid.
Place the oysters on a bed of coarse sea salt or crushed ice to stabilize them.
Top each with a little of the prepared lemon oil (about 1/8 teaspoon) and a generous squeeze of fresh lemon juice.
Sprinkle generously with urfa biber and serve immediately.