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Cut Bacon Strips In Half Widthwise. In A Large Skillet, Cook Bacon Over Medium Heat Until Partially Cooked But Not Crisp. Remove To Paper Towels To Drain. In A Small Bowl, Combine The Salad Dressing, Horseradish And Garlic; Set Aside 3/4 Cup. Brush Remaining Mixture Over Both Sides Of Shrimp. Wrap A Piece Of Bacon Around Each Shrimp; Thread Onto Four Metal Or Soaked Wooden Skewers. Moisten A Paper Towel With Cooking Oil. Using Long-Handled Tongs, Lightly Coat The Grill Rack. Grill Shrimp, Covered, Over Medium Heat Or Broil 4 In. From The Heat For 5-8 Minutes Or Until Shrimp Turn Pink, Turning Once. Serve With Reserved Sauce.
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