When I told Savannah food expert
Place the shrimp and lemon in a large saucepan with enough water to cover and bring to a boil. Remove from the heat, let stand for 1 minute, and drain. When the shrimp are cool enough to handle, peel, devein, and cut them in half.
In a blender or food processor, combine the boiled shrimp, gin, scallion, lemon juice, mustard, mace (or nutmeg), and cayenne and process just long enough to chop the shrimp coarsely. Transfer the mixture to a large mixing bowl, add the butter and salt and pepper, and mix with a wooden spoon till the shrimp mixture and butter are well blended. Pack the mixture into a crock, cover with plastic wrap, and chill at least 2 hours.
When ready to serve, sprinkle chopped parsley over the top.
© 2007 All rights reserved. Published by Houghton Mifflin Harcourt.