1/2 c. plus 2 tbsp. maderia
2 tbsp. soy sauce
1/2 tsp. hot pepper sauce
1 tsp. Worcestershire sauce
1 tsp. freshly ground pepper
2 lbs. lg. shrimp, shelled
1 stick sweet butter, melted
2 tsp. minced garlic
2 tsp. grated onion
1 tbsp. chopped parsley

1. To make marinade, combine 1/2 cup Maderia, the soy sauce, hot pepper sauce, Worcestershire sauce, and 1/2 teaspoon black pepper.

2. Toss shrimp with marinade and refrigerate up to 2 hours.

3. Preheat charcoal grill or broiler.

4. To make sauce, combine butter, garlic, onion, remaining 1/2 teaspoon black pepper, the parsley and remaining 2 tablespoons Madeira.

5. Skewer shrimp and brush heavily with sauce.

6. Cook no more than 5 minutes, turning frequently. Remove from skewers; serve with remaining warmed butter sauce on the side.

Tips: Increase the hot pepper sauce as much as you like. Madeira, which ranges from rather dry to sweet, is excellent for a shrimp sauce. It keeps almost indefinitely when recorked. As the butter sauce drops onto the fire, it will flame; keep a little water nearby to dampen it.