1 lb Fresh peeled and deveined -shrimp 1/4 c Margarine or butter 1 Clove garlic, minced 1 tb Snipped fresh parsley 1 ds Red pepper 3 tb Dry white wine 1. For sauce, in a saucepan melt margarine or butter. Stir in garlic, parsley, and red pepper; cook about 1 minute. Stir in wine; heat through. Set aside. 2. Thread shrimp onto 4 long or 8 short metal skewers. Grill, uncovered, over medium-hot coals for 10-12 minutes or till pink, turning and brushing frequently with sauce. 4 main-dish servings, or 15-18 appetizer servings.
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