by Carol Ann
Shrimp; Oysters & Scallops: Clean and shell 2 svgs for each guest.
1 pkg Farmer Brown Thick Sliced Bacon, slice each strip into 2 halves
1 pkg wooden appetizer spears/picks
1 quart cooking oil
1 tsp Table Salt
Add oil to deep fryer, add salt and preheat to 375' For shrimp; leave shell in place over tail. If using canned oysters and/or scallops, drain well and dry with paper towel.
Roll seafood individually with ½ slice of bacon, and secure with spear/pick. Deep fry until lightly browned (Shrimp - 2 to 3 mins; Oysters & Scallops - 1-1½ minutes). Pour out onto clean paper surface and allow paper to absorb oil.
Remove picks and place onto serving tray. Serve alone, or with a dip of Tarter or Cocktail Sauce.
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