Categories: not tried

Ingredients

• 1/2 c california white wine
• 1/4 c purchased roasted red bell peppers, finely chopped
• 1 T finely chopped fresh lemon thyme
• 1 t lemon juice
• 1/2 t hot pepper sauce
• 3 garlic cloves, minced
• 1 1/4 lb fresh uncooked large shrimp, shelled, deveined
• 1 t cornstarch

Directions

1. In med bowl, combine wine, peppers, lemon thyme, lemon juice, hot sauce and garlic, mix well. Add shrimp. refrigerate at least 20 min up to an hour.

2. Heat grill. Thread shrimp on skewers, reserve marinade. When ready to grill place shrimp on gas grill over med high heat or on charcoal grill 4-6 inches from coals. Cook 2-3 min, turn and cook an additional 2-3 min or until shrimp turn pink.

3. Meanwhile, pour marinade into saucepan. Add cornstarch, blend well. Cook over med high heat, stirring until thickened and bubbly. Place shrimp on platter, pour marinade over shrimp.

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