This is a super quick recipe that will wow anyone around the table, it can easily be made and can also sit in the fridge over night (actually it gets a little better that way, mixing the flavors in). Best served in a nice jar, feel free to toss in some cilantro or other herbs that you might have for garnish, also feel free to swap out lime for the lemon.
6 tablespoons soft butter
1 pound shelled & deveined shrimp
2 tablespoons nice brandy or a dry sherry
1/4 teaspoon ground cayenne pepper
2 tablespoons fresh squeezed lemon juice
Salt to taste
Butter and shrimp in a saucepan on medium heat til the butter is melted (not brown), sauté the shrimp for two to three minutes, basically until they become opaque. Add in the brandy / sherry for half a minute. From the pan, right into a food processor, chop on pulse for a couple seconds, then add in the Cayenne and lemon juice. Pulse again for a few seconds. You kind of want it to look a bit like pate, which is more or less what a rillette is anyway. Best served slightly below room temperature.