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.