Barbecued Shrimp Brushed with Creole Butter

1 1/2 pounds Large shrimp; shells on
1/2 teaspoons Freshly ground black pepper
8 Cloves garlic
1/2 teaspoons Freshly ground white pepper
4 Shallots
1 teaspoon Cayenne pepper
1/4 cups Fresh oregano leaves; chopped
2 Lemon; cut in wedges
2 tablespoons Fresh thyme leaves
1/2 pounds Unsalted butter; softened
1 tablespoon Worcestershire sauce
1/2 teaspoons Salt

Directions

Using small, sharp scissors, snip along the top ridge of each shrimp
shell.
Using a small knife, cut into the top surface of the shrimp to reveal
the vein, then rinse it away.
In a food processor, mince the garlic, shallots, oregano and thyme.
Add the butter, Worcestershire sauce, salt, and peppers and process
until thoroughly blended. Fit the Creole Butter between the shell and
shrimp and refrigerate.
Set aside the lemon wedges. The recipe up to this point can be
completed 8 hours in advance of cooking.
Preheat a gas grill to medium.
When the grill is preheated, brush it with oil, then place the shrimp
on the grill.
When the shells turn pink on the underside, turn the shrimp over.
Cut into a shrimp to test for doneness.
The shrimp are done when the shells turn pink and the shrimp meat has
lost its raw inside color, about 6 minutes.
Serve the shrimp immediately on 4 heated dinner plates accompanied by
lemon wedges and napkins.