2 sticks (1 cup) unsalted butter, softened |
1 canned chipotle pepper in adobo |
2 garlic cloves |
3 tablespoons coarsely chopped red onion |
salt and freshly ground pepper |
10 medium tomatillos, husked and coarsely chopped |
3 tablespoons finely diced red onion |
1 jalapeno, finely chopped |
3 tablespoons fresh lime juice |
2 tablespoons olive oil |
1 teaspoon honey |
3 tablespoons coarsely chopped cilantro |
salt and freshly ground pepper |
48 large shrimp, shelled and deveined |
chipotle butter |
salt and freshly ground pepper |
