Spicy Shrimp Rémoulade on Molasses-Buttered Toast

Ingredients

• 2 ½ teaspoons prepared white horseradish
• 2 teaspoons ketchup
• 2 teaspoons shallot
• 24 1 1/2-inch rounds or squares Westphalian-style pumpernickel bread slices
• 8 ounces cooked peeled medium shrimp
• 2 tablespoons fresh chives
• 1 teaspoon paprika
• + 11 more ingredients
• • 1 teaspoon grated lemon peel
  • 1 teaspoon Worcestershire sauce
  • 1 small garlic clove
  • 6 tablespoons butter
  • 2 teaspoons light molasses
  • ¼ teaspoon chili powder
  • ½ cup mayonnaise
  • 1 ½ tablespoons Italian parsley
  • 2 teaspoons whole grain Dijon mustard
  • 3 tablespoons celery
  • ¼ teaspoon cayenne pepper

Using fork, mix all ingredients in small bowl to blend. Mix first 12 ingredients in medium bowl. Preheat oven to 425°F. Spread molasses butter lightly over bread; arrange in single layer on baking sheet. Bake until bread begins to firm up, about 10 minutes. Cool. Mix shrimp into remoulade sauce. ...

View full recipe at Epicurious