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1
1.
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2
Melt all but 2 tablespoons of the butter in a medium saucepan over medium-low heat without boiling, about 4 minutes, and skim off any foam that rises to the surface.
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3
Remove from the heat and set aside.
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2.
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Melt the remaining 2 tablespoons butter over medium heat in a medium skillet.
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Cook the garlic, stirring, until fragrant, 1 minute.
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Add the shrimp and cook, stirring frequently, until starting to turn pink, about 2 minutes.
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Pour in the wine and cook, stirring, until the liquid is nearly completely evaporated, about 3 minutes.
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Pour in the lemon juice and cook 1 minute longer.
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Stir in the salt and clarified butter and remove from the heat.
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11
3.
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Spoon the shrimp into a small baking dish.
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Stir in the parsley and pour the melted butter from the skillet over the shrimp just to cover.
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Reserve any remaining butter in the refrigerator.
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Chill the shrimp until the butter is solid, 2 hours.
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4.
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Pulse the shrimp mixture in a food processor until pureed.
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Return the mixture to the baking dish.
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Warm the refrigerated reserved butter in the microwave just until liquefied, about 10 seconds.
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Pour over the shrimp to cover and refrigerate 3 hours or overnight.
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5.
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Remove the dish from the refrigerator 1 hour before serving.
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Spread on crackers or toasted baguette slices and garnish with additional parsley.
