1/3 cup jarred roasted red bell pepper, drained
1 stick Keller’s Creamery Salted Butter, softened, divided
3 cloves garlic
¼ tsp. salt
dash ground red pepper
36 raw shrimp, peeled with tails left on, about 2 lbs.
Combine peppers, all but 2 tbsp. butter, garlic, salt and red pepper in a blender carafe or the bowl of a food processor and puree until everything is finely chopped and well blended; set aside.
Heat the remaining 2 tbsp. butter in a large skillet over medium high heat until melted and hot. Add shrimp and sauté for 3 to 5 minutes or until shrimp are cooked through.
Heat the reserved butter mixture in the microwave on HIGH power for 1 minute or until butter has completely melted. Arrange cooked shrimp on a serving platter and squeeze lemon juice over the top. Serve with the butter dipping sauce.
Note: To grill shrimp, thread 3 shrimp onto 6-inch skewers and place on a hot grill, 3 minutes per side or to desired doneness. Soak wooden skewers in water for 1 hour before using.