In a large skillet melt butter over a low flame. Add garlic and cook lightly. Mix in vinegar, Walkerswood Jonkanoo Hot Pepper Sauce and shrimp. Saute for about 1 minute.
Remove and spread coated shrimp in a flat ovenproof dish.
Place under a hot grill until sizzling for about 3 minutes (do not overcook).
Garnish with parsley and lemon wedges. Serve immediately with rice.