1/2 lb. peeled & deveined gulf shrimp, cooked
1/2 c. butter
2 tbsp. pale dry sherry
1 tbsp. lemon juice
1 tbsp. onion, grated
1/4 tsp. ground mace
1/4 tsp. dry mustard
1/4 tsp. cayenne pepper

Grind or chop shrimp as fine as possible. Cream butter. Blend in cherry, lemon juice, onion, mace, mustard and cayenne pepper. Add shrimp and blend well. Place shrimp mixture in an oiled two cup mold and refrigerate until firm. To unmold, dip bottom of mold in warm water and invert on serving platter. Makes 1 3/4 cups spread.