Fabulously buttery and full of flavour, these shrimps make the perfect light lunch or starter for special occasions. We often do them over Christmas or New Year, when we have lots of people round. The Solway shrimps that we generally get are incredibly expensive to buy for lots of people if you get the little pots, but buying big packets and making up your own makes them more affordable. Still, this isn't your everyday dish. Try to get local or sustainably sourced shrimps, preferably that haven't been shipped to Thailand and back before they reach you! Serves about 15.
Ingredients:
Method:
1. Melt the butter in a saucepan on a medium heat
2. Stir in the spices
3. With a fork, break up the shrimps if they are in a bunch
4. Stir the shrimps into the butter
5. Pour the mixture onto a large platter
6. Refrigerate until the butter has set
7. Break up with a fork, and serve with lettuce and very thin toast