Preparation :

Chop shrimp fine (or process in food processor) until only a few chunks remain.

Set aside.

Thoroughly combine butter, cream cheese, sake, Moon Shadows rub, and chipotle

powder.

Add minced onion and shrimp to butter mixture, stir to thoroughly combine.

Spread a scant teaspoonful on each crostini, and serve.

Note:

May be made ahead and refrigerated. If refrigerated, allow to come to room

temperature (about an hour) before serving.

Crostini

Slice a baguette or Cuban loaf into quarter-inch slices. Brush both sides of each slice

with oil, or spray with cooking spray. Place directly on grill; check after 1 minute.

Flip and grill until grill marks appear. Remove and spread with shrimp butter..