Grilled Shrimp Kebabs with Kimchi Butter – Garden & Gun

Ingredients

• 1 lb. jumbo shrimp, peeled, tail on
• Salt and pepper, to taste
• 2 tbsp. sesame oil
• ½ cup kimchi butter (recipe follows)
• 1 tbsp. fresh lime juice
• Togarashi spice, to taste
• Pre-soaked wooden skewers, or metal skewers
• 1¼ lb. butter (about 5 sticks), softened to room temperature but not hot
• 2 tbsp. fresh garlic, coarsely chopped
• 2 tbsp. sambal oelek
• ¼ cup rice wine vinegar
• ¼ cup gochugang
• 2 tbsp. salt