Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        jumbo shrimp
     1/4  cup           dry white wine
   1      tablespoon    extra-virgin olive oil
   6                    garlic cloves
   5      small         hot red chile peppers -- seeded and thinly
                        sliced
                        ***PIRI-PIRI SAUCE***
     1/2  cup           white wine vinegar
     1/4  cup           extra-virgin olive oil
     1/2  teaspoon      salt
   4      small         hot red chile peppers -- seeded and chopped
                        cooking spray

Preparation:

Piri-piri is a small, hot pepper. Substitute any small, hot, fresh or dried chile pepper. To prepare grilled shrimp, peel shrimp, leaving tails intact. Starting at tail end, butterfly each shrimp, cutting to, but not through, backside of shrimp. Combine shrimp, wine, 1 tablespoon oil, garlic, and thinly sliced peppers in a large zip-top plastic bag. Seal and marinate in refrigerator 3 hours, turning bag occasionally. To prepare piri-piri sauce, combine vinegar, 1/4 cup oil, salt, and chopped peppers; stir well with a whisk. Prepare grill. Remove shrimp from bag; reserve marinade. Thread shrimp onto each of 6 (12-inch) skewers. Place skewers on grill rack coated with cooking spray. Grill 7 minutes on each side or until done; turn and baste frequently with reserved marinade. Remove shrimp from skewers; toss with 1/4 cup piri-piri sauce. Yield: 6 servings (serving size: 5 ounces shrimp). Note: Store remaining piri-piri sauce in an airtight container in refrigerator. Bring to room temperature before using.