In a bowl, combine all the ingredients until smooth. Let the batter rest for 1 hour at room temperature.
In a saucepan, soften the shallots in the olive oil. Add the remaining ingredients. Cook over medium heat for 2 to 3 minutes. Set aside. Preheat the oil in the fryer. Drain the oysters and lightly dust with flour. Coat with the batter. Fry 6 oysters at a time until golden brown. Drain. Pat dry on paper towels. Keep warm.
Divide the lettuce among 4 plates. Place 6 oysters on each plate and serve with the salsa. Serve as an appetizer.
When cooking oysters, I suggest you buy them already shucked. You'll save valuable time. Ask your fishmonger's.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.