Start by preparing your oysters. Get your fish monger to show you how to shuck the oysters or do it for you. Keep the base part of the shell for presentation.
Crush green and red peppercorns in a mortar and pestle.
In a mixing bowl add your finely diced shallots, crushed garlic, zest of 1 lime, juice of the limes, peppercorns and your freshly chopped herbs. Whisk in your olive oil and leave to infuse for 20 to 30 minutes before using with the oysters.
Arrange the shells on a serving plate and place the oysters back in their shell. Just before serving spoon over the marinade to fill the shell. Don’t do this too soon as the oysters will cook in the lime juice in about 10 minutes or so.
Relax and enjoy the rest of your evening. I would always recommend a bottle of champagne to go with this recipe!