Garlic-Buttered Shrimp

1 lb. fresh or frozen peeled and deveined shrimp
1/4 cup margarine or butter
1 clove garlic, minced
1 Tbsp. snipped fresh parsley
Dash ground red pepper
3 Tbsp. dry white wine
Shredded lettuce (optional)

Thaw shrimp, if frozen.
For sauce, in a saucepan melt margarine or butter. Stir in garlic, parsley, and red pepper; cook about 1 minute. Stir in wine; heat through. Set aside.

Thread shrimp onto 4 long or 8 short metal skewers. Grill on an uncovered grill directly over medium-hot coals for 10 to 12 minutes or until pink, turning and brushing frequently with sauce. If desired, serve on a bed of shredded lettuce. Makes 15 to 18 appetizer or 4 main-dish servings.