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Oysters On The Half Shell (Dozen oysters lemons cut)

3 dozen oysters. 2 lemons cut in quarters.

Salt, pepper, Tobasco, horseradish and Tomato catsup. PROCESS: If possible, have the little Blue Points. Open, loosen, and leave them on the lower shell. Fill soup plates with shaved ice and arrange shell on ice having the small end of shells point toward center of the plate. Wash lemons, cut in quarters, remove seeds and serve one-quarter in center of each plate. Garnish with sprays of parsley arranged between the shells. Pass remaining ingredients on a small silver tray, or a cocktail dressing may be made and served in a small glass dish and passed to each guest.