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The mild acidity of Meyer lemons and the spice of ground pink and green peppercorns bring aroma and piquancy to the gentle brininess of a freshly shucked Malpeque oyster.

Martha Stewart Living, December 2006

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Yield:
Makes 1 dozen
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Ingredients

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Directions

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  • 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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