Preheat grill for direct grilling over medium heat. Season shrimp with salt and ground black pepper. Transfer shrimp to grill and cook 6 to 8 minutes or until internal temperature of shrimp reaches 145 degrees F, turning once. Transfer shrimp to plate and cover to keep warm.

In small skillet, heat shallot, wine, vinegar and peppercorns to simmering over medium-high heat. Cook 3 to 5 minutes or until liquid is reduced to about 1-1/2 tablespoons, swirling pan occasionally. Strain mixture through fine-mesh strainer; discard solids.

Transfer liquid back to skillet and return to stove over low (lowest possible!) heat. While whisking constantly, add butter 2 tablespoons at a time, allowing each addition to melt before adding more butter. When all butter is fully incorporated and emulsified, whisk in lemon juice, vanilla bean paste, and one pinch each of salt and ground white pepper.

Serve Grilled Shrimp drizzled with Vanilla Beurre Blanc and sprinkled with chives, if desired.