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1 dozen shucked oysters
Oyster juice
2 tomatoes, sliced thin
6 teaspoon lemon juice
1 cup diced celery
Lettuce
mayonnaise
paprika
Cook oysters in their own juice until the edges curl up. Drain and chill. Place a lettuce leaf on 6 salad plates. Shred rest of lettuce and place on lettuce leaves. Lay 2 oysters on each and sprinkle with lemon juice. Carefully twist tomato slices, placing 2 or 3 on each plate. Add celery. Dab oysters with mayonnaise, sprinkle with paprika and chill.
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