• 48 large shrimp - steamed, peeled, and deveined
• 1 clove garlic, coarsely grated
• 1 cup chili sauce
• 24 slices slices bacon - partially cooked

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.