Try serving with gluten free spaghetti and a drizzle of extra virgin olive oil.
Butterfly the shrimp, removing the black thread that runs through the body. Beat the lactose free butter until smooth, then mix in the chili, parsley, capers, lemon zest and some ground black pepper. Can be made 2 weeks in advance, then chilled.
Open out each shrimp and smear 1 tsp of the lactose free butter into the middle. Can be made 1 day ahead and chilled.
When ready to eat, heat the grill to as high as it will go. Put the shrimp on a baking tray and grill for 5 mins until they are pink through. Serve with the lemon wedges for squeezing over.