Ingredients

• 2 sticks (1 cup) unsalted butter, softened
• 1 canned chipotle pepper in adobo
• 2 garlic cloves
• 3 tablespoons coarsely chopped red onion
• Salt and freshly ground pepper
• 10 medium tomatillos, husked and coarsely chopped
• 3 tablespoons finely diced red onion
• 1 jalapeno, finely chopped
• 3 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 1 teaspoon honey
• 3 tablespoons coarsely chopped cilantro
• Salt and freshly ground pepper
• 48 large shrimp, shelled and deveined
• Chipotle Butter
• Salt and freshly ground pepper

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Instructions

1. Combine all ingredients in a food processor and blend until smooth. Season with salt and pepper to taste. Place in a small bowl. Can be refrigerated for 1 day, bring to room temperature before using.;
2. Combine all ingredients in a medium bowl and season with salt and pepper, to tast;
3. Preheat grill to high. Grill shrimp for 2 to 3 minutes on each side, brushing with the butter every 30 seconds, season with salt and pepper to taste. Serve on platter alongside Tomatillo Salsa.;