SMOKED CHILE BUTTER-BRUSHED SHRIMP WITH TOMATILLO SALSA

Smoked Chile Butter-Brushed Shrimp with Tomatillo Salsa image

Provided by Bobby Flay

Yield 8 servings

Number Of Ingredients 18

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

Steps:

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.