To make sauce:
In medium bowl, stir soup; stir in mayonnaise and garlic until smooth. Cover; refrigerate at least 2 hours.
Lightly brush 10-inch skillet with oil. Heat over high heat. When skillet is hot, add half of shrimp. Cook 5 minutes, stirring occasionally. Remove to warm platter. Repeat with remaining shrimp. Serve immediately with dipping sauce.
Makes 1-3/4 cups sauce or 16 servings.
Cajun Country -- New Iberia, Louisiana