Smoked Chile Butter-Brushed Shrimp with Tomatillo Salsa

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Smoked Chile Butter:

2 sticks unsalted butter, softened

2 chipotle peppers, canned in adobo

2 cloves garlic

2 tablespoons chopped shallots

1 lime, juiced

Salt and freshly ground pepper

Tomatillo Salsa:

10 tomatillos, husked and washed, 5 cut in half and 5 coarsely chopped

3 tablespoons fresh lime juice

1/4 cup finely chopped red onion

1 jalapeno pepper, finely chopped

2 tablespoons olive oil

1 tablespoon honey

Salt and freshly ground pepper

1/4 cup coarsely chopped cilantro

Shrimp:

48 large shrimp, shelled and deveined

Smoked Chile Butter

Kosher salt and freshly ground pepper

Tomatillo Salsa