1/2 lb. cooked, peeled clean shrimp fresh or frozen or 2 cans (4 1/2 oz.
each) shrimp
1/2 c. butter, softened
2 tbsp. lemon juice
2 tsp. horseradish
1/4 tsp. salt
1/8 tsp. nutmeg
1/8 tsp. liquid hot pepper sauce

Thaw frozen shrimp or drain canned shrimp rinse with cold water. Grind shrimp. Cream butter. Add seasonings and shrimp. Mix thoroughly. Pack shrimp butter in a 1 1/2 cup mold or 2 (6 ounce) custard cups. Chill. Remove shrimp butter from old and arrange on serving plate. Garnish with tiny shrimp or sprinkle with chopped parsley. Serve with bread, crackers or vegetables. Makes approximately 1 1/2 cups.

NOTE: It is not necessary to grind the canned shrimp. Also, you should omit the salt when using canned shrimp.