Shrimp Butter Toasts

Ingredients

• 0.5 teaspoon pepper black
• 0.1 teaspoon ground pepper 
• 2.5 teaspoons juice of lemon fresh
• 0.3 cup onion minced
• 1 teaspoon salt 
• 1 lb shrimp deveined peeled per lb), and
• 10 servings shrimp whole cooked
• 3 tablespoons butter unsalted melted
• 10 slices sandwich bread white firm

Equipment

• food processor
• bowl
• frying pan
• oven
• plastic wrap
• ramekin
• baking pan
• slotted spoon

Directions

1. Heat 2 tablespoons butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté shrimp with salt and black pepper, stirring, until just cooked through, 1 1/2 to 2 minutes.
2. Transfer shrimp with a slotted spoon to a food processor, reserving skillet (do not clean).
3. Cook onion in 1 tablespoon butter in skillet over moderately low heat, stirring occasionally, until softened, 2 to 3 minutes. Scrape onions into processor and cool mixture to room temperature, about 15 minutes.
4. Add lemon juice, cayenne, and remaining 9 tablespoons butter and pulse until shrimp are finely chopped. Pack shrimp butter into a 2-cup ramekin or serving bowl and chill, its surface covered with plastic wrap, at least 6 hours (to allow flavors to develop). Bring to room temperature 45 minutes before serving.
5. Put oven rack in upper third of oven and preheat oven to 400°F.
6. Brush 1 side of bread triangles lightly with melted butter and toast, buttered sides up, in a large shallow baking pan until golden around edges, 6 to 8 minutes.
7. Transfer to a rack to cool.
8. Serve toast points with shrimp butter.
9. ·Shrimp butter can be chilled up to 2 days.·Toast points can be made 1 day ahead and kept in an airtight container.