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Melt half the butter in a skillet and sauté shrimps for 2-3
minutes until bright pink. Halfway through cooking, sprinkle
with mace, Tabasco, salt and plenty of pepper. Drain shrimps,
reserving the butter, and chop finely. Mix with reserved butter
and the sherry and taste for seasoning. Pack into a baking
dish. Melt the remaining 1/4 cup of butter, pour over the pate
and chill. Will keep covered in refrigerator for 2 days.
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