1 1/2 quarts buttery beef bouillon granules
8 ounces flour
2 teaspoons salt
2 teaspoons balsamic vinegar
2 teaspoons white sugar
2 tablespoons finely chopped fresh dill weed
Place bouillon cube in medium saucepan with enough water to cover. Bring to a smooth boil, stirring frequently. -------- Other bubbles will form when removing the bouillon. Reduce heat to low and allow to boil. Remove from heat; let stand 5 minutes.
Stir together the flour, salt, vinegar, sugar, dill and brandy.
Return soaked bean-mix mixture to pan with shrimp; remove shrimp. Mix salt and brandy sauce in small bowl just until moistened, until light.
Top with the breadcrumbs; stir to coat. Place slices of lemon in center of each oyster. Garnish with brandy and dill sauce. Serve immediately.