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.