What does your grilled shrimp need? More shrimp butter:
1 teaspoon Malaysian shrimp paste 6 large wooden skewers, soaked in water for 30 minutesIn 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 . 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.The shrimp butter can be refrigerated overnight. Warm gently over low heat before serving.
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