1 pound medium shrimp, peeled and deveined
1 cup finely chopped onion
1 cup chopped green bell pepper
1 cup finely chopped celery
1 cup chopped green bell pepper
1 cup chopped green bell pepper
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped green bell pepper
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 cup chopped yellow bell pepper
1 cup chopped yellow bell pepper
1 cup chopped yellow bell pepper
1 cup chopped green bell pepper
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 cup chopped red bell pepper
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
1 cup chopped yellow bell pepper
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
In a large bowl, mix shrimp, onion, green bell pepper, celery, green bell pepper, bell pepper, red bell pepper, red bell pepper, yellow bell pepper, yellow bell pepper, red bell pepper, green bell pepper, red bell pepper, green bell pepper, red bell pepper, yellow bell pepper, yellow bell pepper, yellow bell pepper, green bell pepper, green bell pepper, red bell pepper, red bell pepper, yellow bell pepper, yellow bell pepper, red bell pepper.
Cover and refrigerate shrimp overnight.
Preheat grill for high heat.
Place shrimp on grill and grill for 5 minutes per side, or until golden. Remove from grill and serve with sauce.