- In small bowl, combine butter and Shallot Tarragon Compound Butter Mix. Whisk to combine. Place half in a small serving bowl. Set aside.
- Prepare grill to medium heat. Thread shrimp on soaked skewers. Sprinkle both sides of shrimp with Seasoned Salt.
- Place skewers on grill. Grill, turning once, until cooked through and opaque in color, about 6-8 minutes, brushing with remaining butter sauce occasionally. Discard the basting sauce.
- Serve skewers with reserved butter sauce for dipping.
Makes 6 servings.
Make Ahead & Freeze: Prepare step 1; transfer to a quart resealable freezer bag. Place shrimp in a gallon resealable freezer bag. Place both bags in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2, microwaving butter to melt.