Angels 
on
Horseback

• 12 slices Regular Bacon

• 24 oysters, shelled

Cut each slice of bacon across in two. Stretch the pieces by placing them flat on a board and stretching them with the back of a knife. 
Place one oyster on each bacon slice and wrap up. Secure with toothpicks or skewers. Grill under a medium heat, turning  frequently, until the bacon is  crisp, place on paper towels to drain. Serve plain or on rounds of hot buttered toast.
Serves 6 to 8