The Ultimate Grilled Shrimp

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This is the best shrimp recipe I've ever tried. Have used it 5-6 times this year with great success. To stuff the shrimp, I separate the shell from the side of the shrimp and fill the curve of the shell with butter, then press the sides back together to seal the shrimp before grilling.

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I use more of Tyler's recipes than any other Food Network chef (Ina is a close second. However, I am curious on this one, how or where do you stuff the butter under the shell? I feel kind of silly asking because I am not a novice in the kitchen, but I'm not sure that I understand what is meant here. Any help?? Thanks!!

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This was so good very quick and easy to make. YUM!
<img src="http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs606.snc4/58597_430001218030_698343030_5106536_6473720_n.jpg">

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All hail Tyler's ability to offer us simple recipes that are so delicious! Made it as directed with results that delighted a large crowd of picky eaters. Get them on a super-hot grill and don't worry about flare-ups from the basting - they won't be on there long enough to worry about it.

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I grill them on as hot of a fire as I can get and baste them as they come off the grill so that I don't get a flare up. Only 60-90 seconds per side on my Green Egg leaving the top open.

Adding a little chipotle powder to the mix gives it a nice smokey kick.

To save a little time, buy the Jumbo Shrimp that are already deveined with the shell left on... Publix and Kroger have them, just make sure they're not the pre-cooked shrimp.

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I used wild caught Gulf shrimp and Tyler's recipe definitely did it justice. I did not have basil, and instead used cilantro. It was incredible. Also, I melted the remaining butter mixture and dipped the shrimp when it came time to eat.
Decadent. The recipe title says it all.