Ingredients:
36 fresh oysters
18 rashers of streaky bacon, rinds removed
1 tsp mild paprika
1 tsp cayenne pepper
For the Sauce:
1 fresh red chilli, de-seeded and finely chopped
1 garlic clove, finely chopped
1 shallot, finely chopped
2 tbsp fresh parsley, finely chopped
2 tbsp lemon juice
salt and freshly-ground black pepper, to taste
Method:
Open the oysters (reserve all of their liquor) and remove the meats. Add the chilli, garlic, shallot, parsley and lemon juice to the oyster liquor then season to taste with salt and black pepper. Mix well to combine.
Cover the bowl with clingfilm (plastic wrap) and set aside to chill in the refrigerator until needed.
Cut each rasher of bacon in half across the centre. Season the oysters with paprika and cayenne pepper then roll each one up in half a bacon rasher. Spear each wrapped oyster with a cocktail stick (these should be soaked in a bowl of water for at least 30 minutes before use).
Cook on a barbecue over hot coals, turning frequently, for about 5 minutes, or until the bacon is well browned and crisp. Transfer to a large serving plate and serve immediately, accompanied by the sauce.
