Ok. I love oysters. My old friend, who now lives down in Arizona (poor soul), and I used to fish and get oysters together a lot. I have not had these since he made these for me quite a few years ago now. Since I am going out to a friends property out on the Hood Canal Friday, I thought of my good old friend, Dick. I haven't seen my other friend for some time either, so it will be great fun. He's a "hunter and gatherer" as I! And, of course loves oysters. Anyway, I didn't really know how to make them, so low and behold I found the simple recipe on the internet, of course. I'm gonna make some this weekend. I think you "oyster lovers" better try this one! Of course I renamed them "Hood Canal Angels on Horseback"... HOOD CANAL ANGELS ON HORSEBACK INGREDIENTS 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 METHOD 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.