Take 3 gallon-size zipper bags. In each bag, put 2 tablespoons olive oil, 1 tablespoon wine, 1/2 teaspoon salt and 1/3 teaspoon
pepper. Add the crushed garlic to one bag, the lemon zest to another, and the hot sauce to the third. Add a portion of shrimp to
each bag, massage each bag to evenly distribute the marinade, then refrigerate for about two hours.