Get ready to transform freshly shucked oysters into the talk of the party. Chef Michael Smith shares the tomato ice (with a kick!) recipe he uses at his award winning restaurant in PEI. This oyster garnish is easy to whip up and can keep in your freezer until the big night. When ready to serve, shave the ice onto your oysters and serve to your lucky guests. You'll see for yourself why Chef Michael calls it "heaven in a half-shell!"