Grilled Shrimp with Padrón Peppers ~ Ancho Chile Spiked Compound Butter

Soak 8, 10″ wooden skewers in water for 1 hour, so they will not burn.
Make Compound Butter and Roasted Pepper Salsa (can make in advance.)

Shrimp Skewers:
Add shrimp to a bowl to fit, add smoked paprika, cumin, salt & pepper and mix in to coat.
Make Skewers: Place one shrimp through the skewer followed by a pardon pepper, shrimp, pardon pepper and shrimp. Continue making 8 skewers, place them on a tray.

Heat an outdoor grill, or indoor grill pan to medium-high heat.
Using 1/4 of the compound butter, cut it into bits and mix into the shrimp skewers.
Brush grill with some neutral oil, grill skewers until dark and blackened on the first side, about 3 minutes. The butter will help to caramelize.

Turn over with tongs, and cook in the second side until the peppers are charred, and the shrimp is firm and cooked through, about 3 minutes more. Remove to a platter.

Top with extra thin slices of Compound Butter (it will melt into the warm shrimp and form a sauce), and some Roasted Pepper Salsa.

Garnish with lime slices and fresh herbs- parsley, cilantro and oregano.

Compound Butter:
In a small bowl, cream the butter with a fork.
Drain the ancho chile from the water and mince with a knife, and mash into a puree. Add the puree to the butter with the jalapeño, red onion, garlic, lime rind and salt. Mix well with the fork, creaming the mixture until all incorporated.

Cut a 8″ piece of waxed paper, add the butter to the center. Pat down and roll into a cylinder. Twist the ends and freeze for 30 minutes, then refrigerate until needed.

See Recipe: Roasted Pepper Salsa