Peppered Shrimp Skewers

To prevent burning, soak 16 (12-inch) wooden skewers in water at least 20 minutes before assembling kabobs.

Coat rack of broiler pan with nonstick cooking spray; set aside.

Combine teriyaki sauce, ketchup, sherry, peanut butter, pepper sauce and ginger in small saucepan. Bring to a boil, stirring constantly. Reduce heat to low; simmer, uncovered, 1 minute. Remove from heat; set aside.

Peel and devein shrimp, leaving tails intact.

Cut each bell pepper lengthwise into 4 quarters; remove stems and seeds. Cut each quarter crosswise into 4 equal pieces. Thread 2 shrimp, bell pepper pieces and 2 sugar snap peas onto each skewer; place on prepared broiler pan. Brush with teriyaki sauce mixture.

Broil 4 inches from heat 3 minutes ; turn. Brush with teriyaki sauce mixture; broil 2 minutes longer or until shrimp turn pink. Discard any remaining teriyaki sauce mixture. Transfer skewers to serving plates. Garnish, if desired.