Ingredients

• 6 tablespoons (3/4 stick) butter, room temperature
• 2 teaspoons light molasses
• 1/4 teaspoon chili powder
• 1/2 cup mayonnaise
• 3 tablespoons finely chopped celery
• 1 1/2 tablespoons chopped Italian parsley
• 2 1/2 teaspoons drained prepared white horseradish
• 2 teaspoons minced shallot
• 2 teaspoons ketchup
• 2 teaspoons whole grain Dijon mustard
• 1 teaspoon grated lemon peel
• 1 teaspoon Worcestershire sauce
• 1 teaspoon paprika
• 1 small garlic clove, minced
• 1/4 teaspoon cayenne pepper
• 24 1 1/2-inch rounds or squares cut from Westphalian-style pumpernickel bread slices
• 8 ounces cooked peeled medium shrimp
• 2 tablespoons chopped fresh chives

Instructions

1. Using fork, mix all ingredients in small bowl to blend.
2. For remoulade sauce: Mix first 12 ingredients in medium bowl. Preheat oven to 425°F. Spread molasses butter lightly over bread; arrange in single layer on baking sheet. Bake until bread begins to firm up, about 10 minutes. Cool. Mix shrimp into remoulade sauce. Top toasts with shrimp mixture. Sprinkle with chives. Place toasts on platter.
3. Mix first 12 ingredients in medium bowl.
4. Preheat oven to 425°F. Spread molasses butter lightly over bread; arrange in single layer on baking sheet. Bake until bread begins to firm up, about 10 minutes. Cool.
5. Mix shrimp into remoulade sauce. Top toasts with shrimp mixture. Sprinkle with chives. Place toasts on platter.