Oysters on the Half-shell with Wasabi Citrus Splash

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the O'Reilly Estate in Fort Worth, Texas in 1988.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * fresh oysters in the shell
 * 1 pink grapefruit
 * 1 small shallot minced
 * 1 tangerine
 * 1 tablespoon minced chives
 * 2 tablespoons fresh wasabi peeled and very finely minced
 * 1 tablespoon champagne vinegar
 * ¼ teaspoon red chili flakes

Directions

 * 1) With a sharp knife peel grapefruit and tangerine just deep enough to expose the fruit removing all white pulp.
 * 2) Section the citrus over a bowl to catch the juices then finely chop fruit sections.
 * 3) Return fruit to the bowl and add remaining ingredients.
 * 4) Refrigerate for at least 2 hours or up to 2 days before serving.
 * 5) Wash oysters and scrub shells with a vegetable brush to remove any debris.
 * 6) Refrigerate until ready to shuck.
 * 7) Right before serving shuck oysters discarding top shells and inspecting oysters for any bits of broken shell picking them out carefully.
 * 8) Serve on a platter with crushed ice.
 * 9) Serve splash in a bowl so guests can spoon it over oysters.