Angels on Horseback

I first encountered Angels on horseback at the Santa Fe restaraunt in McAllen, Texas. I can't quite place what was in the cocktail sauce served with these but I came up with something that goes equally well with them. The sauce was something like a spicy Chinese Hot & Sour sauce. In the sauce I quote below, I always add an extra kick with Louisiana Hot Sauce! The water chestnuts give a little extra crunch to the bite.

• Ready In: 34 mins
• Yields: 25 appetizers

Ingredients

• 1  pint  fresh  oyster
• 8 -10  slices bacon, slices cut in thirds
• 25  slices water chestnuts
• 1⁄4 cup  chopped fresh parsley
• 1⁄2 teaspoon  garlic salt
•  wooden  toothpick

• For the Sauce

• 1⁄2 cup mayonnaise
• 1⁄4 cup mustard
•  horseradish, to taste
•  louisiana hot sauce, to taste

Directions

1. Drain oysters. Place an oyster and a slice of water chestnut on each piece of bacon. Sprinkle with parsley and garlic salt. Wrap bacon around oyster and secure with wooden pick.
2. Place angels on a broiler rack, approximately 4 inches from heat source, and broil 3 to 4 minutes. Turn carefully and broil on other side if desired. Cook only until bacon is done, being careful not to overcook oysters.
3. Serve with a mixture of mayonnaise, mustard and horseradish.