Grilled 'napalm' Shrimp

• 26 count
• 1 habanero chile stem removed
• 1/2 stick butter
• 500 gr shrimp
• 14 gr brown sugar
• 12 gr onion (chopped)
• 10 ml worcestershire sauce
• 5 gr cayenne
• 5 ml lemon juice
• 1 gr pepper