GRILL DIRECTIONS: In medium bowl, combine wine, roasted bell peppers, lemon thyme, lemon juice, hot pepper sauce and garlic; mix well. Stir in shrimp. Refrigerate at least 20 minutes or up to 1 hour to marinate.
Heat grill. Thread shrimp onto 4 metal skewers; reserve marinade. When ready to grill, place skewered shrimp on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 2 to 3 minutes. Turn shrimp; cook an additional 2 to 3 minutes or until shrimp turn pink.
Meanwhile, pour marinade into small saucepan. Add cornstarch; blend well. Cook over medium heat until bubbly and thickened, stirring constantly. Place shrimp on serving platter; pour marinade mixture over shrimp.