(Makes about 2 cups)
1 1/2 lbs. cooked shrimp
1/4 lb. (1 stick) unsalted butter
1/4 to 1/2 tsp. ground dry mustard
1 Tbs. amontillado sherry
Salt & freshly ground black pepper, to taste
The shrimp should be cool. Peel the shrimp and grind together withthe rest of the ingredients in a meat grinder set with the fine disk or in a food processor. Chill and serve on crackers or on white bread withthe crusts removed.
