1 lb. raw medium shrimp, peeled and deveined
1/2 c. butter, melted
1/4 c. Carlo Rossi Chablis
2 tbsp. freshly squeezed lemon juice
2 garlic cloves, finely minced
2 tbsp. fresh parsley, chopped
Salt and pepper to taste
Preheat grill to medium heat. In a large bowl, mix butter, wine, lemon and garlic. Mix in shrimp, cover, and refrigerate for 10 minutes.
Remove shrimp from sauce, and reserve sauce for brushing.
Place shrimp on skewers, making sure they do not touch. Cover and cook skewers on the grill for about 2 to 3 minutes on each side. When turning the skewers over, brush with reserved sauce.
Remove from grill, and season with salt and pepper to taste. Sprinkle with parsley.