To a frying pan add the butter over medium heat. When melted add the nutmeg, ginger, paprika and black pepper (to taste). Mix well.

Add the shrimp and stir to mix well in the butter. Adjust the heat so the butter doesn’t brown. Cook the shrimp just until they turn pink. There is no added salt because of the salted butter. You can taste them and add salt if needed.

Use a slotted spoon to transfer the shrimp to 4 small ramekins/bowls. Pour the butter over them.

You can serve them warm in the melted butter, or refrigerate until the butter sets. Allow to cool to room temperature before refrigerating. They will keep for up 2 days refrigerated.