* 20 (16-20 count) each raw bufalo shrimp, peeled, tail-on
* 5 dashes Cholula sauce or other hot pepper sauce
* 1 cup favorite barbecue sauce

How to cook:

* Using 5 wooden skewers, place 4 shrimp on each skewer.
* Combine Cholula and barbecue sauce and pour over shrimp skewers. Marinate overnight.
* Grill.