1/4 c. butter
1 tbsp. finely chopped parsley
1 clove garlic, crushed
3 drops hot pepper sauce
1/4 tsp. salt
3 tbsp. dry white wine
1 lb. jumbo shrimp, shelled and drained
1 onion, sliced
1 green pepper, cut into 6 to 8 wedges

Melt butter; stir in parsley, garlic, onion, bell pepper, hot pepper sauce and salt. Cook one to two minutes over medium flame. Add wine; heat through. Thread shrimp on skewers. Grill over flame at high to medium setting 12 minutes turning frequently, and brushing with butter mixture.

Variation: Mix shrimp in mixture simmer until shrimp are pink in color. Makes 15 to 18 appetizers.