Grilled Shrimp with Chile Garlic Butter
Rinse the red chile pepper, cut lengthwise, remove seeds and ribs, and finely chop. Mix the chile pepper with the softened butter. Peel the 1 garlic clove, squeeze through a press and add to the butter-chile pepper mixture. Season with a little cayenne pepper and salt. Refrigerate until ready to serve.
Peel 2 garlic cloves, crush and mix with lemon juice and oil, and season with salt and pepper. Toss the shrimp in the garlic mixture and thread onto the skewers.
Grill the skewers on the hot grill for about 8 minutes, turning occasionally.
Serve with chilled chile-garlic butter.