Instructions: Rinse shrimp in strainer or colander. Remove three-fourths of shell of each shrimp, leaving the last section and tail intact. With small, sharp paring knife, cut shrimp along the vein underneath, but do not cut completely through. Both veins should now be exposed. Wash veins out of the shrimp. Repeat for all shrimp. Drain shrimp and refrigerate, covered.

With kitchen shears or sharp knife, cut bacon in half all at once; set aside with red peppers, green peppers and onion wedges.

Combine black pepper, cayenne and paprika; stir until well-blended; set aside.

Whip softened butter with garlic and wine until well-combined. Set aside until needed. Wrap 1/2 piece bacon around each shrimp body (not tail).

On each of 6 (12-inch) wooden or metal skewers, place, in order: 1 green pepper piece, 1 slice beef, red onion wedge, 1 chicken strip, 1 red bell pepper piece, 1 bacon-wrapped shrimp (skewer through main body), 1 pineapple cube, another bacon-wrapped shrimp, red bell pepper piece, chicken strip, red onion wedge, beef strip and green pepper piece. Do not shove vegetables, meat and shrimp too close together, or they will cook evenly.

Refrigerate skewers while preparing a medium fire (or low flame on gas grill with the lid open). A high flame will cause bacon grease to flare up and burn wooden skewers. Keep a small cup of water at hand to sprinkle over fire if this happens.

Soak skewers of food in Italian dressing (or marinade) 2 to 3 minutes before starting to cook. Place on grill, sprinkle with pepper-paprika mixture and baste with reserved butter mixture (about 1/2 cup total). Slightly melt remaining butter and serve with mixed grill.

This recipe yields 6 servings.

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