CHARGRILLED DEVILS

Preheat the barbecue. Open the oysters, catching the juice from the shells in a bowl. Cut the oysters from the bottom shells, reserve and tip any remaining juice into the bowl. To make the sauce, add the red chilli, garlic, shallot, parsley and lemon juice to the bowl, with salt and pepper to taste and mix well. Cover the bowl with clingfilm and leave to chill in the refrigerator until required.

Cut each bacon rasher in half across the centre.
Season the oysters with the paprika and cayenne, then roll each oyster up inside half a bacon rasher.
Thread the wrapped oysters onto six metal or pre-soaked wooden skewers.

Cook over hot coals, frequently turning for 5 minutes, or until the bacon is well browned and crispy. Transfer to a large serving plate and serve immediately with the sauce.

SERVES 6

36 fresh oysters
18 streaky bacon rashers, rinded
1 tbsp mild paprika
1 tsp cayenne pepper

Sauce

1 fresh red chilli, deseeded and
finely chopped
1 garlic clove, finely chopped
1 shallot, finely chopped
2 tbsp finely chopped fresh
parsley
2 tbsp lemon juice
salt and pepper
parsley