Add the butter to a saucepan over medium heat and bring to a simmer.

Turn off the heat when you see foam form on the top and the butter is melted. Strain the butter through cheesecloth or a very fine mesh strainer into a glass measuring jug.

You will see some of the solids sink to the bottom and the yellow liquid is the clarified butter.

Carefully pour the clarified butter back into the pan keeping the solids in the jug. You can refrigerate the solids and save for future cooking.

Heat the clarified butter over medium heat and stir in the nutmeg, salt and pepper. Add the shrimp and cook for 3-4 minutes, until the shrimp are pink and cooked.

Spoon the shrimp into 2 8-ounce ramekins in an even layer and pour the butter over so it covers the shrimp. Allow to cool for 15 minutes.

Cover with plastic wrap and refrigerate until the butter is set, about 1 hour

Serve with toasted bread slices.