Buffalo Shrimp

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

Using 5 wooden skewers, place 4 shrimp on each skewer.

Combine Cholula and barbecue sauce and pour over shrimp skewers. Marinate overnight.

Grill.