Potted Morecambe Bay shrimps

Serves 4

100g unsalted butter, softened
Juice of half a lemon
1g ground mace
Cayenne pepper to taste
40g anchovy essence
200g peeled Morecambe Bay shrimps
Salt & pepper

Put the softened butter in a pan with the lemon juice, ground mace, Cayenne pepper and anchovy essence. Simmer the mixture on a low heat for two to three minutes to infuse the spices. Remove from the heat and allow the mixture to cool until just warm.  Add the shrimps and stir well, finally season with salt and pepper.

Serve with warm toast.