In a large skillet over medium heat, cook the bacon until about halfway finished. Par-cooked bacon will ensure that it crisps up on the grill without overcooking the seafood and is easier to handle when wrapping the shrimp and oyster.
Season the seafood with Cajun/Creole or other spice blend or use a combination of salt, black pepper and cayenne.
Tuck an oyster into the curve of a shrimp. Wrap a bacon strip around them and secure with a toothpick. It's not necessary to soak the picks in water. Repeat with remaining bacon, shrimp and oysters.
Make the Remoulade by combining the remaining ingredients. Refrigerate. For a paleo version use coconut cream instead of sour cream - or eliminate either cream. It's just as delicious without it.
Light a charcoal fire or gas grill. Place skewers on grill pan or grate that keeps the skewers from falling into the fire. Cook for about two minutes - check to see how fast they're browning. You want them deep golden. Flip them over and cook another two minutes or until deep golden on the second side. Remove to platter and drizzle with Remoulade.