Shrimp Pate

by Sarah Landes

4 cans shrimp, 7 1/2 oz. each
1/2 c. melted butter
1/3 c. mayonnaise
1 small onion, minced
2 Tb. fresh lemon juice
dash Tabasco sauce

Mash shrimp well; add onions. Pour butter over shrimp mixture; add mayonnaise, lemon juice, and Tabasco sauce. Mix and pack in plastic lined bowl. Refrigerate for 3 hrs. or when ready to use (can be made a day ahead of time). Unmold and pour sauce over pate. Serve with crackers.

Sauce:
1 c. catsup
2 Tb. horseradish
2 tsp. fresh lemon juice

Blend all ingredients and refrigerate