Canned shucked oysters can be found in the refrigerated section of the grocery store and work well in this recipe.
- 16-32 small oysters (or scallops), or larger ones cut in half, shucked
- 8-16 slices of thin-cut bacon
- 16-32 wooden toothpicks
- 3-4 limes or lemons
1 Working in batches if necessary, cook the bacon slices on medium low heat in a large frying pan, until only about halfway cooked, but not crispy. You need to pre-cook the bacon a bit or else when you cook them with the oysters the oysters will be overcooked by the time the bacon is crispy. Set the bacon aside to cool.
2 Get a grill or broiler good and hot while you wrap the oysters.
3 To make an angel on horseback, you wrap 1/2 a piece of bacon around the small oyster and secure it with the toothpick. Overlap the edges of the bacon by about an inch if you can.
4 Grill or broil over high heat to cook the oyster and crisp the bacon, about 5-6 minutes on the first side, another 2-4 once you turn them over. You will need to turn them once or twice to get a good crispiness on all sides.
5 As soon as they come off the heat, squirt with the lemon or lime juice and serve hot.