Saturna Island Shrimp Pate

1 1/2 lb Fresh shrimp, cooked, peeled and cleaned
1/2 c Butter, softened
1/2 tb Lemon juice
1/2 tb Cooking sherry
1/2 tb Onion juice
1/2 ts Dry mustard
Pinch of mace
Salt and freshly ground
Black pepper(to taste)

Put all ingredients together in a blender or food processor and whip until well blended. May be combined by hand if the shrimp are mashed to a paste and then beaten into the butter. Pack in a crock and chill in refrigerator for several hours before serving. Serve on crackers or small tea cakes.

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