Recipe developed by Chef Chabot.
In a heavy bottom skillet or cast-iron pan, melt the butter until begins to bubble slightly.
Next add in the shallot and oysters and cook until the butter begins to brown slightly, and the shallots are soft.
Next stir in the walnut and dates, making sure to coat them in the butter, and toast slightly.
Add the lemon zest, followed by the shaved brussels sprouts. Stir to incorporate everything together, and wilt the sprouts slightly.
Finish with the lemon juice and season with salt and freshly cracked pepper.
Transfer to a serving dish, serve warm, and enjoy!