Bay Shrimp Pate

3 cups bay shrimp or any small shelled shrimp (about 1-1/3 lbs.)
3/4 cup good-quality mayonnaise
1/2 cup coarsely chopped onion
2 Tbsp chopped fresh dill, or 2 tsp dried dill
1 lb. (2 cups) clarified unsalted butter
Kosher salt
Lemon wedges for garnish

Drain the shrimp and squeeze to eliminate any excess moisture.

In a food processor fitted with the steel blade, combine the shrimp, mayonnaise, onions and dill. Process until barely pureed. Fold in the clarified butter and add salt to taste.

Line a 4-cup loaf pan with plastic wrap. Pour the shrimp mixture into it. Cover and chill overnight.

Remove the pate from the pan by inverting the mold on a flat plate. Discard the plastic wrap. Slice and serve with lemon wedges. Serve with thinly sliced sourdough bread and a bottle of white Zinfandel.

Serves 12