Smoky Paprika Caper Compound Butter

Combine Unsalted Butter (1/2 cup), Capers (2 Tbsp), Shallots (2 Tbsp), Italian Flat-Leaf Parsley (2 Tbsp), Red Wine Vinegar (1 Tbsp), Smoked Paprika (1/2 tsp), Paprika (1/2 tsp), Kosher Salt (1/2 tsp), and Crushed Red Pepper Flakes (1/4 tsp) in a mini food processor or bowl and blend until combined, scraping sides of bowl as needed.

Scoop butter onto a 10-inch long piece of plastic wrap or parchment. Roll into a log approximately 5-inch long and 1 1/2-inch in diameter wrapping the plastic or parchment around log to cover and seal.

Chill for at least an hour prior to serving. To serve, cut log into 8 equal pieces and serve on top of grilled meats, vegetables or potatoes.