Combine Unsalted Butter (1/2 cup), Capers (2 tablespoon), Shallot (2 tablespoon), Italian Flat-Leaf Parsley (2 tablespoon), Red Wine Vinegar (1 tablespoon), Smoked Paprika (1/2 teaspoon), Paprika (1/2 teaspoon), Kosher Salt (1/2 teaspoon), and Crushed Red Pepper Flakes (1/4 teaspoon) 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.