Ingredients Seafood Shrimp Grilled Shrimp with Shrimp Butter Be the first to rate & review! The secret to this amazingly simple and delicious grilled shrimp recipe from Chicago chef Stephanie Izard is the onion-and-shrimp-paste butter that’s spooned on just before serving. Slideshow: More Shrimp Recipes By Stephanie Izard Stephanie Izard A 2011 F&W Best New Chef, Stephanie Izard is the chef of Girl & the Goat in Chicago. The season 4 winner of "Top Chef" and 2013 James Beard Award winner for Best Chef: Great Lakes, she also helms Little Goat, Duck Duck Goat, and Cabra, Food & Wine's Editorial Guidelines Updated on June 1, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 30 mins Yield: 6 Ingredients 6 tablespoons unsalted butter 1/2 cup finely chopped red onion 1 1/2 teaspoon crushed red pepper 1 teaspoon Malaysian shrimp paste (belacan) 1 1/2 teaspoons fresh lime juice Salt Black pepper 24 large shrimp, shelled and deveined 6 large wooden skewers, soaked in water for 30 minutes Torn mint leaves and assorted sprouts, for garnish Directions In a small skillet, melt 3 tablespoons of the butter. Add the onion and cook over moderate heat until softened, 3 minutes. Whisk in the crushed red pepper and shrimp paste and cook, stirring, until fragrant, 2 minutes. Whisk in the lime juice and the remaining 3 tablespoons of butter and season with salt. Keep the shrimp butter warm. Light a grill or preheat a grill pan. Season the shrimp with Salt Black pepper and thread onto the skewers (don’t pack them on too tightly). Grill over high heat, turning once, until lightly charred and just cooked through, about 4 minutes total. Transfer to a platter and spoon the shrimp butter on top. Garnish with mint leaves and sprouts and serve. © John Kernick Make Ahead The shrimp butter can be refrigerated overnight. Warm gently over low heat before serving. Suggested Pairing Pair these grilled shrimp with a citrusy farmhouse ale. Rate it Print