Preheat oven to 350 degrees. Spray a 12-cup muffin pan with non-stick baking spray and set aside.
In a large skillet, prepare the shrimp. Melt the 2 tbsp of butter over medium-high heat and add the shrimp; cooking for about 2-3 minutes on each side. 1. Add the garlic, ¼ tsp of salt, pepper and cook about a minute more. Remove from heat and once slightly cooled, chop the shrimp and place into a bowl combining the shrimp with the chives and cajun seasoning. Set aside in the refrigerator for about 20 minutes so that the seasoning can set.
In a large bowl, whisk together cornmeal, sugar, baking powder, baking soda, jalapeños, and remaining salt. In a small bowl, whisk eggs until frothy and add to the flour mixture, mixing just until combined.
Divide the batter among muffin cups, starting with ¼ cup batter per cup. Place a heaping teaspoon of shrimp mixture into the center of each corn muffin. Bake 10-12 minutes and remove from oven. Add more shrimp mixture to the center of each muffin (about 1 tbsp this time) and return to oven and bake until a toothpick inserted into the center comes out clean. The edges of the muffins should be golden brown. Only about 2-4 minutes longer. Allow the muffins to cool in the muffin tin for about 10 minutes. Using a small silicone spatula run the spatula along the edges of the muffins and carefully remove them from the pan. Serve immediately and while still warm.