COOK IT.
In a bowl, combine the butter, preserved lemon, red chili, and garlic. Mix well and season with kosher salt to taste. Set aside until ready to use.
45 minutes before you start cooking, soak your skewers in water. After 30 minutes begin to skewer the shrimp. First start by removing the shell keeping the tail and head intact if using head on shrimp. Run one skewer through the tail side of the shrimp and a second skewer right below the head. Skewer 4 shrimp per skewer and repeat the process with the remaining shrimp.
Set your Pit Boss grill to 400°F. Once hot, place the shrimp on the grill and cook for 1 minute. Flip the skewers over and baste with the compound butter. You will get some flare ups from the grill, that’s ok, just be careful not to burn the shrimp. Cook for 1 more minute and flip and baste again. Set the shrimp to the side of the grill and baste for 1 more minute on each side. Remove from the grill and serve topped with the micro cilantro.