Grilled Shrimp With Piri-piri Sauce

Grilled Shrimp With Piri-piri Sauce (3 Pts) 3 pounds of jumbo shrimp 1/4 cup of dry white wine 1 tablespoon of extra-virgin olive oil 6 garlic cloves 5 small hot red chile peppers, seeded & thinly sliced Piri-piri sauce 1/2 cup of white wine vinegar 1/4 cup of extra-virgin olive oil 1/2 teaspoon of salt 4 small hot red chile peppers, seeded and chopped Cooking spray 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. CALORIES 205 (30% from fat); FAT 6.9g (sat 1.1g, mono 3.6g, poly 1.3g); PROTEIN 29.2g; CARB 3.3g; FIBER .20g; CHOL 215mg; IRON 3.70mg; SODIUM 261mg; CALC 82mg NOTES : Piri-piri is a small, hot pepper. Substitute any small, hot, fresh or dried chile pepper.