Grilled Shrimp Brushed with Smoked Chile Butter and Tomatillo Salsa

Here is a more simple Bobby Flay dish, especially if you make the flavored butter ahead of time. Be sure to use extra large shrimp or prawns.

Smoked Chile Butter:

1 tablespoon olive oil
3 cloves garlic, chopped
1 1/2 sticks unsalted butter, at room temperature
2 chipotle peppers, canned in adobo
1 lime, juiced
Salt and freshly ground pepper

Tomatillo Salsa:

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 or serrano pepper, finely chopped
2 tablespoons olive oil
1 tablespoon honey
Salt and freshly ground pepper
1/4 cup coarsely chopped cilantro

Shrimp:
48 large shrimp, shelled and deveined
Smoked Chile Butter
Kosher salt and freshly ground pepper


Directions
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.

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.

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.