Instructions: Slowly melt 1/4 pound of the butter over low heat. Skim off the surface foam and remove the butter from the heat for a couple of minutes. Spoon the clear butter on top into a skillet and discard the solids at the bottom of the pan. Reserve this clarified butter.

Melt the remaining 1/2 pound of butter over moderate heat. When is has melted, add the mace, nutmeg, cayenne pepper and salt. Add the shrimp and mix well. Spoon the mixture evenly into 8 individual custard cups or individual baking dishes. Seal each dish by pouring a thin layer of the clarified butter over each. Refrigerate for at least 8 hours before serving. Serve with hot toast.

Note: Slimmers -: Did you see how much butter is in this recipe? Oh yeah, use light bread for the toast... Bwwwhahahahaa!!!!! You could leave out the butter but then you be left with nothing but little shrimp in a custard cup.

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