Shrimp Brushed with Chipotle Butter Served with Tomatillo Salsa

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Chipotle butter:

2 sticks (1 cup) unsalted butter, softened

1 canned chipotle pepper in adobo

2 garlic cloves

3 tablespoons coarsely chopped red onion

Salt and freshly ground pepper

Tomatillo Salsa:

10 medium tomatillos, husked and coarsely chopped

3 tablespoons finely diced red onion

1 jalapeno, finely chopped

3 tablespoons fresh lime juice

2 tablespoons olive oil

1 teaspoon honey

3 tablespoons coarsely chopped cilantro

Salt and freshly ground pepper

48 large shrimp, shelled and deveined

Chipotle Butter

Salt and freshly ground pepper