Place the bacon on rack; cover with paper towel. Microwave on High 1 minute; pat dry on paper towel. Let it cool slightly. Wrap one shrimp and one pepper strip in each piece of bacon; secure with wooden toothpick. Place in 11 x 7" baking dish. Repeat with the remaining bacon, shrimp and bell pepper. In small bowl, combine the teriyaki, chili and hoisin sauces with 2 tablespoons water; pour over shrimp. Cover and for refrigerate 2 hours, turning once. Uncover and microwave on High 3-4 minutes, until shrimp are cooked through. Let stand 5 minutes before serving. Makes 4 servings