Oyster Kabobs

Ingredients

• 3 dozen native oysters
• 8 pieces of thin fat bacon
• 6 small wooden skewers (3 inches long)
• 1 teaspoon coarse sea salt (formerly 'bay salt')
• bread crumbs
• Brown Sauce (made rather thick)
• a pinch of cayenne pepper
• a squeeze of lemon

Directions

1. Open the oysters, keeping the liquor, and remove the gills and hard parts.

2. Cut the bacon into pieces the same size as the oysters.

3. On each skewer, thread 6 oysters with a piece of bacon between each oyster and at each end.

4. Mix the coarse sea salt with the bread crumbs.

5. Coat the kabobs in egg and then in the bread crumb mixture.

6. Fry the kabobs in a frying basket until light brown, then drain.

7. For the sauce, stew the gills and hard parts in their liquor for 5 minutes, then strain.

8. Add the strained liquid to the Brown Sauce, cayenne pepper, and lemon juice.