Method
1. preheat the oven to 180C/350F/Gas 4. 2. Put the shrimps in boiling water and cook for 2 minutes. Cool and remove from their shells. 3. Melt 75g/3oz of the clarified butter with the anchovy essence, mace, cayenne and salt. 4. Put the shrimps in an ovenproof dish and pour over the seasoned butter. Bake for 30 minutes. Remove from the oven, drain, reserving the buter, and leave to cool. 5. Pack the shrimps into small jars and pour over the strained butter in which they were cooked. Leave to set, then cover with the remaining 50g/2oz clarified butter - it should be about 6mm/¼in thick.
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