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Chili Tomato Butter Grilled Shrimp

Ingredients

• Wooden skewers
• 4 ounces unsalted butter, very soft
• 2 tablespoons tomato paste
• 1-2 teaspoons chopped calabrian chilis, depending how spicy you like it
• 1 teaspoon smoked paprika
• 4 cloves of garlic, finely grated
• 2 lemons, zested and then cut into wedges, for serving
• ¼ cup chopped fresh basil
• ¼ cup chopped fresh parsley
• Kosher salt and freshly cracked black pepper, to taste
• 1 ½ pounds jumbo shrimp, peeled and deveined, tails kept on
• Olive oil, for drizzling

Directions

1. Soak the wooden skewers in water for at least 30 minutes.
2. In a small bowl mix butter, tomato paste, Calabrian chilis, smoked paprika, garlic, lemon zest, basil, parsley and black pepper until smooth.
3. Set aside at room temperature.
4. Preheat the grill to high.
5. Skewer shrimp through pre-soaked skewers.
6. Drizzle shrimp with olive oil, and season with a touch of salt and pepper all over.
7. Once the grill is hot, add the shrimp.
8. Grill on one side until grill marks have developed and the shrimp release from the grill, 3-4 minutes.
9. Flip and cook on the second side until cooked through, about another 2-3 minutes.
10. Immediately, when the shrimp is fresh off the grill, brush all over with the softened butter mixture.
11. Serve immediately with lemon wedges on the side for squeezing.