To make ahead for parties, thread the kabobs; chill until cooking/serving time. 1/4 c. olive oil or cooking oil 1/4 c. red wine vinegar 1/2 tsp. salt 1 sm. clove garlic, minced 1/8 tsp. ground ginger 1/8 tsp. ground nutmeg 8 scallions or lg. green onions, cut into 1 1/2 inch pieces Red pepper sauce 1 lg. bunch arugula or spinach

Thaw shrimp, if frozen. Peel and devein shrimp. For marinade, in a small bowl combine oil, red wine vinegar, salt, garlic, ginger, nutmeg and 1/2 tsp. pepper. In a deep dish pour marinate over shrimp and scallions. Cover and marinate 2 hours in the refrigerator or 30 minutes at room temperature, stirring occasionally. Meanwhile, prepared Red Pepper Sauce; set aside.

Preheat broiler unit. Drain shrimp, reserving marinade. Thread the shrimp and scallions on twelve 5 to 6 inch wooden or metal skewers. Place on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 2 to 3 minutes on each side, brushing with reserved marinade, until shrimp turn pink. Arrange on an argulalined platter; drizzle with Red Pepper Sauce.

Makes 12 servings.