Spicy Shrimp Remoulade on Molasses-Buttered Toasts

• 6 tablespoons butter, room temperature
• 2 teaspoons light molasses
• 14 teaspoon chili powder
• 12 cup mayonnaise
• 3 tablespoons finely chopped celery
• 1 12 tablespoons chopped Italian parsley
• 2 12 teaspoons drained prepared white horseradish
• 2 teaspoons minced shallots
• 2 teaspoons ketchup
• 2 teaspoons whole grain Dijon mustard
• 1 teaspoon grated lemon zest
• 1 teaspoon Worcestershire sauce
• 1 teaspoon paprika
• 1 small garlic clove, minced
• 18 teaspoon cayenne pepper
• 12 slices pumpernickel bread
• 8 ounces cooked peeled medium shrimp, cut into 1/2 -inch pieces
• 2 tablespoons chopped fresh chives

1. For MOLASSES BUTTER, using fork, mix first three ingredients in small bowl to blend.
2. For REMOULADE SAUCE, mix next 12 ingredients, from mayonnaise to cayenne pepper, in medium bowl.
3. Preheat oven to 425F Spread molasses butter lightly over 1 1/2" rounds or squares of bread; arrange in single layer on baking sheet.
4. Bake until bread begins to firm up, about 10 minutes.
5. Cool.
6. Mix shrimp into remoulade Sauce.
7. Top toasts with shrimp mixture.
8. Sprinkle with chives.
9. Place toasts on platter.

butter, light molasses, chili powder, mayonnaise, celery, italian parsley, horseradish, shallots, ketchup, whole grain dijon mustard, lemon zest, worcestershire sauce, paprika, garlic, cayenne pepper, bread, shrimp, fresh chives

Taken from www.food.com/recipe/spicy-shrimp-remoulade-on-molasses-buttered-toasts-126018 (may not work)