1 lb Fairly small shrimp, shells
On
1 c  Butter
2 ts Fresh lemon juice
Pinch of nutmeg
Pinch ground mace
1/4 ts Cayenne pepper
Salt & pepper

1) Bring a large pot of salted water to a boil. Toss the shrimp and, 1
minute later, start tasting them; theyll cook very quickly. Drain them
immediatly and peel when they are cool. Cut them into little bite-size
pieces.

2) Melt 1/2 c of the butter over medium heat; stir in the shrimp, lemon
juice, nutmeg, mace, cayenne, salt and pepper, and turn off the heat.
Divide the shrimp among small bowls or place in a nice crock.

3) Melt the remaining butter over very low heat. Skim the foam off the top,
then carefully pour the clarified butter over the shrimp, leaving the
butter solids in the pan. Refrigerate immediately.

4) Served chilled or slightly warmed as a spread ( Traditionaly served on
brown bread. ) Alternatives for this:

Char crabmeat lobster meat salmon