Oysters - fresh, in shell, shucked and detached
Citrus Relish - recipe follows
Rock Salt - slightly moistened, chilled 32°
Italian Parsley Sprig, large

Citrus Relish Ingredients                                        Yield 1 cup    Yield 2 cups
Grapefruit - pink or red, sections, no seeds, cut 1/2"        1/4 cup             1/2 cup
Mandarin Oranges - sections, no seeds, cut 1/2"             3/8 cup             3/4 cup
Meyer Lemon - sections, no seeds, cut 1/2"                    2 tbsp               1/4 cup
Shallots - cored, sliced, paper thin, see through,
     1/32" thick                                                               1 tbsp                2 tbsp
Champagne Vinegar                                                       1/2 tsp              1 tsp
Pomegranate - seeds, whole                                           1/4 cup             1/2 cup

Citrus Relish Procedure
Mix all ingredients together. Hold refrigerated for at least two hours before using. Hold refrigerated until needed.

When Needed
Place the rock salt oPlace the rock salt on the platter; make twelve spots for oyster cups in the rock salt. Place 2 tsp of the citrus relish on top of each oyster in the shell and place each oyster in the formed spot on the rock salt. Garnish with an Italian parsley sprig. Serve.