Ingredients:
1 pound wild pink shrimp
4 TBSP lemon juice
2 TBSP salted cultured raw butter or non-homogenized Irish butter
1/4 cup fresh parsley
1/2 tsp mace
1/2 tsp cayenne pepper
Directions:
Blend all ingredients in a food processor until smooth, even texture is achieved. Transfer to a glass or ceramic serving dish. Chill in the fridge for 4 hours before serving.
Serve with raw vegetable crudites.
