Preheat oven to 300°F.
Pour the oil into a heavy, ovenproof medium saucepan and add the garlic. Cover the pot with foil, transfer to the oven, and cook until the garlic turns a nutty brown and is very soft (think cream cheese), about 45 minutes. Remove the pot from the oven and let the garlic and oil cool to room temperature.
Transfer the garlic and the now garlic-infused oil into a food processor or blender. Add the Tabasco Chipotle Sauce, cilantro, lime zest, and salt and puree until the mixture is very smooth.
Preheat a grill or grill pan to medium heat.
Clean the shrimp and pat dry using a paper towel. Thread the shrimp onto the skewers, 3 to 4 shrimp per skewer.
Brush a generous amount of the sauce onto each side of the shrimp, then lightly season with salt and pepper. Cook on the grill for approximately 1 to 2 minutes on each side.
To make the Habanero butter: Combine all ingredients in a glass bowl and mix until well incorporated.
For additional spice, lightly brush each side of the shrimp with the Habanero Butter while grilling, or serve with shrimp for dipping.