I wanted a way for the butter to somehow be IN the shrimp, not just sort of near it, because that's for wusses. So I made my butter thicker with spices, garlic and shallots, then sliced a big slit into the backside (tee hee) of said shrimp. Pack that opening full of thick, flavorful butter. Now, you want to keep that butter in place, so it can baste the shrimp while they cook (which is really only going to be for about 5 minutes), so you place a large basil leaf over the buttered opening. (Is this getting you a bit hot and bothered? Me, too.)
Anyway, you're going to now want to secure that basil leaf to the butter and shrimp, so wrap a very thinly sliced (but long) piece of prosciutto or La Quercia around and around everything. Pin it in place by shoving a long, water-soaked, skewer through the whole thing (through both ends so the shrimp doesn't spin around on the skewer) and grill for about 3 minutes per side, turning once, until just opaque and slightly charred. Serve with sparkling wine, naturally.
Relish the feeling of butter sliding down your chin. Find someone hot to lick it off you. Repeat.
I'm just going to give you the spicy butter recipe, because I just gave you the technique and other ingredients above. Don't be a baby, just figure it out. If you need to know how many basil leaves to use, maybe, duh...the same number of shrimp you have? Same goes for the number of salty fatty porky slices. As for skewers, depends on how long your wood is. Grill on medium-high heat. There will be flare-ups. Keep an extra bottle of beer nearby (the one you're not drinking) to douse the flames a bit.
Spicy Shrimp Butter
(Makes enough for about 20-25 large shrimp)
1 stick butter, softened
1 large shallot, minced/crushed
6 cloves garlic, minced/crushed
1 teaspoon cayenne powder
1 teaspoon kosher salt
1 teaspoon paprika
Mix it all together to form a paste. Use any leftover for something slutty.