4 Servings

24 Oysters, on the half-shell or meat only
2 Tomatoes, sliced thin
6 tsp Lemon juice
1 cup Diced celery
Lettuce
Mayonnaise
Paprika

Note: If your Oysters are have no oyster shell, just place each oyster meat on the baking dish to cook.

1. Cook oysters in their own juice until the edges curl up. Drain and chill.

2. Place a lettuce leaf on 4 salad plates. Shred rest of lettuce and place on lettuce leaves.

3. Lay 6 oysters on each and sprinkle with lemon juice.

4. Carefully twist tomato slices, placing 2 or 3 on each plate. Add celery. Dab oysters with mayonnaise, sprinkle with paprika, and chill for 1 hour. Then serve.