1 dozen fresh oysters, scrubbed, shucked, and left on the half shell
3 Meyer lemons (2 cut into segments, 1 thinly sliced into rounds)
1 1/2 teaspoons green peppercorns
1 1/2 teaspoons pink peppercorns
Arrange oysters on a bed of crushed ice. Top each with a lemon segment. Crush peppercorns with the flat side of a chef's knife, and sprinkle over lemon. Serve garnished with lemon rounds.
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