Grilled Jumbo Shrimp with Kimchi Miso Butter

Ingredients

• 1 stick unsalted butter, softened
• 1 1/2 tablespoons yellow miso paste
• 1/4 teaspoon toasted sesame oil
• Pinch of salt
• 1/4 cup kimchi—drained, pressed dry and finely chopped
• 12 plump scallions, bottom 6 inches only, white parts halved lengthwise
• Canola oil, for brushing
• 12 jumbo shrimp in the shell, butterflied (see Note)
• 1/4 cup shredded seasoned nori

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