This is serious finger-licking food. Justin Chapple spreads a little bit of jalapeño butter into the shell, then he grills the shrimp until they’re deliciously buttery and spicy. Slideshow: More Shrimp Recipes 

Justin Chapple
June 2017


© Con Poulos

Recipe Summary

30 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • In a small bowl, using a fork, blend the butter with the jalapeño, lime zest, 1 teaspoon of salt and 1/2 teaspoon of pepper.

  • Using scissors, cut along the back of each shrimp and scrape out the vein. Gently open the shell without breaking it off and, using a thin offset spatula or knife, spread some of the butter on both sides of each shrimp. Transfer the shrimp to a baking sheet and refrigerate for 30 minutes.

  • Light a grill. Season the shrimp lightly with salt and pepper. Grill over high heat, turning, until lightly charred and just cooked through, about 4 minutes. Transfer the shrimp to a platter and serve with chopped cilantro and lime wedges.

Make Ahead

The uncooked prepared shrimp can be refrigerated overnight.