2 cups shrimp (or chopped prawns)
1 cup butter
1 pinch nutmeg
salt & pepper
Cayenne pepper
Dill sprigs
Lemon wedges
Brown toast
Chop shrimp
Melt 1/2 cup butter in a pan, carefully skimming off foam from the surface
Stir shrimp, nutmeg, salt, pepper & cayenne into the pan
Heat gently
Pour mixture into molds and allow to cool
Heat remaining butter in a clean saucepan can spoon clear liquid onto the shrimp pots
Leave to set, placing a dill spring on the top
Fully set in the fridge
Bring to room temperature before serving
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