Using kitchen shears, cut down the center of the top of the shell to the fins.  At the place where the fin meets the shell, cut a small triangle out on each side of the main cut.  Using a finger, go around the meat in the shell to loosen it, then push it out of the shell, forming the shell beneath it.

Use a sharp knife and lightly score down the center of the meat.  Devein if necessary.

Melt butter, then add remaining ingredients except for 1 tsp Flavor Dust.

Over a medium-hot grill, oil the grates using canola oil.  Take out about 1/3 of butter sauce, and use it to brush tails before cooking, and baste as they are cooking.

Place the meat of the tails on the hot grates for about 4-5 minutes, or until a good grill-mark has developed.  Flip tails over and continue to cook for 2-3 minutes, or until an internal thermometer reads 140 degrees.

Lightly sprinkle with tsp of Flavor Dust and serve with more butter sauce on the side