This season so often finds us sweating over a backyard grill, putting a fine char on everything from franks to filet. Though searing heat and the smack of smoke may do wonders for sturdy cuts of meat or fish, it’s easy to lose the delicate nature of treats like shrimp over the roar of the coals. Rather than subject them to a trial by fire, a quick bath in warm, spiced butter will yield a dish that rivals lobster for its sweetness and tender texture. Butter-poaching is a relatively simple process, an easy emulsion of water, butter and seasonings kept just below a simmer to cook tender protein as gently as possible. The big bonus with butter-poaching is the richness it imparts, and Kerrygold’s grass-fed butter is ideal here. With poaching, the actual amount of butter consumed is slight, yet it elevates familiar foods such as shrimp or salmon within swooning distance of lobster or foie gras. Set against the crisp backdrop of a fresh corn salad with slivered red onions, basil, avocado, red bells and lime, this dish is summer at its succulent best.