In a medium bowl, whisk together the 4 tsp. of gochujang paste, soy sauce, sesame oil, and garlic.

Measure 2 teaspoons of this mixture into another bowl to reserve for later.

Once divided, add shrimp to the remaining mixture and toss to evenly coat. Cover and refrigerate for at least 30 minutes.

Add remaining 1 tsp. gochujang and vinegar to the reserved mixture. Toss in butter cubes and set aside.

Preheat grill to medium high heat.

Once shrimp has marinated, thread them onto a skewer piercing through 2 points of the shrimp.

Place the prepared skewers on oiled grill, and cook until they begin to char, about 2-3 minutes.

Flip and cook for another 1 -2 minutes or until the shrimp are opaque.

Remove shrimp from grill and slide shrimp off of skewers into the bowl of the gochujang butter mixture. Toss to coat until the butter has melted and the shrimp is evenly coated in sauce.

Garnish with scallions and serve.