1. Combine peppers, Plugrá Butter, salt and garlic in a mixer and mix on low speed until well combined.
2. Serve immediately or roll into a log using parchment or wax paper, and store in the refrigerator for later use.
3. Soak skewers (if using wood) in water for several hours.
4. Skewer shrimp onto sticks, placing them very close together.
5. Place on a hot grill, 3 minutes per side or desired doneness.
6. Remove from heat and baste both sides with Red Pepper Garlic Butter.
7. Squeeze lemon juice over basted shrimp.