In a small pan, melt 200g of the butter on a low heat for 10 minutes, until it melts and separates. Carefully pour the golden ‘clarified’ liquid into a small jug, discarding the milky bits, and leave to cool slightly.
Meanwhile, melt the remaining butter with the bay, a good fine grating of nutmeg and lemon zest, and a pinch of freshly ground white pepper.
Add the shrimp, then squeeze in the lemon juice and give it all a good stir. Cook for 1 minute, then spoon into a shallow serving bowl or individual pots and press down tightly with back of a spoon.
Pour over the reserved clarified butter until completely covered, then chill for 2 hours or until set. Delicious served with freshly baked bread.