Thaw shrimp, if frozen. Peel shrimp, leaving tails intact. Devein shrimp.
In a small saucepan combine butter and oil. Add garlic and cook over medium-high heat for 2 minutes; remove from heat.
Stir in wine, parsley, lemon peel, and black pepper; set aside.
Thread shrimp, green onion pieces, and sweet pepper pieces onto eight 8 - 10 inch skewers (if using wooden skewers, soak them in water for at least 30 minutes before threading with food to prevent burning when grilling).
Brush with half of the garlic mixture.
Grill kabobs on a grill rack directly over medium heat for 6 to 8 minutes or until shrimp turn opaque, turning once and brushing with garlic mixture halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place shrimp on grill rack over heat. Cover and grill as above.)
Place on a platter. Drizzle with remaining garlic mixture.