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1
Rinse shrimp under cold running water; drain and blot dry with paper towels.
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2
Peel and devein shrimp; thread shrimp onto 2 parallel skewers, using 2 skewers for each kabob.
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3
Arrange kebabs in a nonreactive baking dish.
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4
Set aside 3 tablespoons of the cilantro; place remaining cilantro, jalapenos, scallions, chopped garlic, salt, black pepper, and cumin in a food processor; finely chop.
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5
With the machine running, add the olive oil and lime juice through the feed tube and puree to a bright green paste.
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6
Pour this marinade over the shrimp; let marinate in the refrigerator, covered, for 30 minutes, turning the kebabs several times so they marinate evenly.
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7
Melt butter in a saucepan over medium heat; add in minced garlic and the 3 tablespoons cilantro; cook until the garlic is fragrant and sizzling, but not browned, about 2 minutes.
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8
Keep the garlic cilantro butter warm until ready to use.
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9
Set up grill for direct grilling and preheat.
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10
When ready to cook, brush and oil the grill grate.
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11
Drain the marinade from the shrimp kebabs; discard marinade.
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12
Place the shrimp kebabs on the hot grate and grill until just cooked through, 1-3 minutes per side, basting with the garlic cilantro butter.
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13
When done, the shrimp will turn pinkish white and feel firm to the touch.
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14
Transfer the grilled shrimp to a platter or plates; pour any of the remaining butter sauce over them; serve with lime wedges.
