Combine butter, salt, pepper, cayenne, chives, parsley, lemon zest and juice, and Parmesan; set aside for 10 minutes and taste and adjust seasoning.

Using sharp kitchen scissors, cut along backs of shrimp, stopping just before tails; devein. Rinse under running water and pat dry. Carefully loosen shells from shrimp, taking care not to remove. Stuff 1/2 to 1 teaspoon Cajun Cabin Butter between shell and shrimp using your finger or a small tip on a piping bag. Thread shrimp onto skewers through top and tail.

Preheat a grill to medium. Place skewered shrimp on gril and grill, uncovered, for 6 to 8 minutes or until shrimp turn pink, turning once. Serve immediately.

Any leftover butter mixture will keep, refrigerated, for 1 week. Melt it over steamed vegetables!