For the shallot dressing, stir together the shallots and red wine vinegar in a small bowl and season, to taste, with salt and freshly ground black pepper.
For the Bloody Mary dressing, place all the ingredients in another small bowl and stir well to combine.
To serve, place the small bowls of dressing into the centre of a platter of crushed ice, and arrange the shucked oysters around the side. Garnish with lemon wedges, and extra Tabasco sauce.
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