Mix shrimp and garlic; pour chili sauce over mixture. Cover and refrigerate, stirring occasionally, several hours.
Cut bacon slices into halves. Cook bacon until limp; drain. Wrap each shrimp in bacon piece; secure with wooden pick.
Set oven control to broil and/or 550F. Broil with tops 2 to 3 inches from heat until bacon is crisp. About 16 appetizers; 30 calories per appetizer.
Source: Betty Crockers Cookbook, 6th Edition
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