Preparation - Toss the shrimp and garlic together in a zip top plastic bag. Add the chili sauce. Close the bag and refrigerate for at least 2-1/2 to 3 hours, turning the bag once or twice. Cut the partially fried bacon strips in half. Wrap a piece of bacon around each shrimp and secure it with a large toothpick. Arrange the roll-ups on a baking sheet in a single layer. Place in the oven, about 3 inches below the broiler. Broil until the bacon is crisp, watching carefully to prevent over-browning.