Ingredients

• 2 sticks unsalted butter, softened
• 2 chipotle peppers, canned in adobo
• 2 cloves garlic
• 2 tablespoons chopped shallots
• 1 lime, juiced
• Salt and freshly ground pepper
• 10 tomatillos, husked and washed, 5 cut in half and 5 coarsely chopped
• 3 tablespoons fresh lime juice
• 1/4 cup finely chopped red onion
• 1 jalapeno pepper, finely chopped
• 2 tablespoons olive oil
• 1 tablespoon honey
• Salt and freshly ground pepper
• 1/4 cup coarsely chopped cilantro
• 48 large shrimp, shelled and deveined
• Smoked Chile Butter
• Kosher salt and freshly ground pepper
• Tomatillo Salsa

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Instructions

1. For the Smoked Chile Butter: Place ingredients in a food processor and process until smooth. Scrape into a bowl and refrigerate for 1 hour. Remove 20 minutes before using.
2. For the Tomatillo Salsa: Place the halved tomatillos and the lime juice in a blender and blend until smooth. Place the coarsely chopped tomatillos, the onion and the jalapeno in a bowl, add the tomatillo mixture and toss to coat. Add the olive oil and honey and season with salt and pepper. Fold in the cilantro just before serving.
3. For the Shrimp: Preheat grill or grill pan. Grill the shrimp on both sides for 2 to 3 minutes, brushing with the butter every 30 seconds. Remove shrimp to a platter and immediately brush with the remaining butter. Sprinkle with salt and pepper. Serve the Tomatillo Salsa alongside.