• 3 pounds jumbo shrimp
  
• 1/4 cup dry white wine
  
• 1 tablespoon extra-virgin olive oil
  
• 6 garlic cloves
  
• 5 small hot red chile peppers - seeded and thinly sliced
  
• 1/2 cup white wine vinegar
  
• 1/4 cup extra-virgin olive oil
  
• 1/2 teaspoon salt
  
• 4 small hot red chile peppers - seeded and chopped
  
• Cooking spray
  

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.