Potted Shrimp

Combine shrimp, salt, cayenne, lemon juice and ginger in a bowl. Cover and refrigerate for about an hour. Melt butter over low heat. Pour the clear liquid into a bowl and discard the milky residue. Stir chopped chives into clear liquid butter. Let stand 20 minutes. Divide shrimp into 6 small ramikins or 3 larger ones. Pack them in to about 1/4 inch below rim. Pour butter over the shrimp, pressing shrimp down until completely covered with the butter. Cover and refrigerate until firm. Garnish with more chives. Serve with toast or thinly sliced french bread.