This week’s tantalizing dish is using the honey and smoked chipotle butter recipe I posted last week, which has become my family’s favorite flavor. Even my daughter, who is picky about eating shrimp, absolutely loved these grilled, glazed beauties. They were tender, sweet, smoky, and had just the right level of spicy.

Ingredients:

For the Butter:
1 stick of salted butter, softened
2 tablespoons canned chipotle chile peppers in adobo sauce
2 tablespoons honey
1 tablespoon shallot, finely minced
1 teaspoon smoked ground chipotle pepper
1 clove garlic, finely minced

For the Shrimp:
1 pound large shrimp, peeled and deveined tails on
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper

Directions:

For the Butter:
1) Put all of the ingredients in a food processor and process until smooth.

2) Scrape the butter mixture onto a piece of plastic wrap on a flat surface, and form it into a log, using the plastic wrap to help shape the butter.

3) Roll the butter log up with the plastic wrap, seal the ends and place into the refrigerator until firm.

For the Shrimp:

1) Heat your grill to medium-high heat.

2) Skewer the shrimp through the meatiest part of the main section. Brush the shrimp with the olive oil and season with salt and pepper.

3) Place the skewers on the grill and brush the shrimp with the honey and smoked chipotle butter. Cook for 2 minutes, turn the skewers over and brush again with the butter. Cook the shrimp 2 minutes more.

4) Remove the shrimp from the heat and transfer them to a cutting board. Pull the skewers out of the shrimp and serve with the extra melted butter.