Backstrap, Smoked Oyster, Green Onion and Bacon Snack

Servings: 4 to 6 appetizer servings

16 to 20 thin slices from the backstrap cutting across the grain into wide pieces
salt & pepper
16 to 20 canned smoked oysters
16 to 20 green onions green parts only
16 to 20 strips thin-sliced bacon partially cooked (about halfway)
16 to 20 small wooden skewers soaked in water for 30 minutes

Place bacon strips on a flat surface. For each appetizer, wrap green onion around oyster, and place oyster in the center of the meat. Roll meat around oyster and green onion, and place on one end of the bacon. Roll bacon snugly around meat, and secure with skewer.
Place on a medium-hot grill or under a broiler until bacon is crisp.