To avoid overcooking, use a moderately hot barbecue and place kabobs 4 to 5 inches from heat. Chunks of zucchini or mushrooms can be substituted for bell pepper. 2 tbsp. soy sauce 2 tbsp. lemon juice 1 garlic clove, crushed 1/8 tsp. black pepper 2 tbsp. dry white wine 2 tsp. grated fresh ginger 2 tbsp. vegetable oil 1 lg. red or green bell pepper, cut into 1 inch pieces

Shell shrimp, leaving tails on. Slit shrimp lengthwise along vein, but not completely through; remove vein. In a medium bowl, combine soy sauce, lemon juice, garlic, black pepper, wine, ginger and oil. Add shrimp; cover and refrigerate at least 1 hour.

On each of 4 (10 to 12 inch) skewers, thread 4 shrimp alternately with bell pepper pieces. Brush with marinade. Place on a moderately hot barbecue grill 4 to 5 inches from heat. Cook 2 to 3 minutes. Turn and brush with sauce. Cook another 2 to 3 minutes or until done. Makes 4 servings.