SHRIMP PATE
Serves 6

1 1/2 lbs shrimps
1/2 lemon
3 tb gin
2 tb lemon juice
1/4 tsp dry mustard
1/8 tsp mace
1 stick butter, softened
salt and pepper to taste
chopped parsley or fresh cilantrillo

Saute the shrimp with the lemon and 2 tb extra virgin olive oil in a skillet for a few minutes, until the shrimp are opaque. Remove from heat, let cool, peel and devein and cut in half. Combine shrimp, gin, lemon juice, mustard and mace in a food processor, just long enough to chop the shrimp coarsely. Transfer the mixture to large mixing bowl, add softened butter, salt and pepper to taste and mix with wooden spoon until well blended. Pack the mixture in ramekins or small crocks and chill at least 2 hours. Garnish with chopped cilantrillo. Serve with assorted crackers or fried, very crispy, green plantains tostones.