DirectionsIn a large skillet, melt 6 tablespoons of the butter until it foams.
Add the shrimp and 1/2 teaspoon each of salt and black pepper.
Cook over high heat, stirring, until the shrimp are pink and cooked through, about 5 minutes.
Using a slotted spoon, transfer the shrimp to a food processor.
Return the skillet to high heat.
Add the sherry, lemon juice and cayenne and cook until reduced to 3 tablespoons, 2 to 3 minutes.
Pour the liquid over the shrimp and process until very smooth.
With the machine on, add the remaining butter, 1 tablespoon at a time, and process until smooth and silky.
Transfer the shrimp paste to a serving bowl and let cool.
Press a piece of plastic wrap directly onto the surface and refrigerated for at least 1 day.
Bring to room temperature before serving.