Shrimp Pate
From: Kitchenlink
rec.food.cooking/Michelle Wright-Watson

This has become one of my favorites...

1 1/2 lbs shrimp, peeled and devained cooked with "crab boil" spices in the water then minced in the food processor.
1/2 cup melted butter
1/3 cup mayonnaise
1 small onion, minced
2 tblespoons fresh lemon juice
dash of cayanne pepper

Mix together and pack into a mold (a bowl will do if you don't have a mold). Refrigerate for 3 hours. Unmold and pour sauce over pate.

Sauce:
1 cup catsup
2 tablespoons horseradish
2 teaspoons fresh lemon juice

Serve with small peices of sliced bread, or crackers.

Notes: I mix the sauce ahead of time so the flavors have a chance to blend. I have made this the night before a party and it seems to be ok, but it really doesn't keep very well, i.e. don't plan to keep leftovers... It has been a big hit every time I have served it at a party.