spicy shrimp remoulade on molasses-buttered toast

Ingredients

• MOLASSES BUTTER
• 6 tablespoons butter, room temperature
• 2 teaspoons light molasses
• 1/4 teaspoon chili powder
• REMOULADE SAUCE
• 1/2 cup mayonnaise
• 3 tablespoons celery, finely chopped
• 1 1/2 tablespoons fresh parsley, finely chopped
• 2 1/2 teaspoons prepared white horseradish, drained
• 2 teaspoons shallot, minced
• 2 teaspoons ketchup
• 2 teaspoons whole grain dijon mustard
• 1 teaspoon lemon zest, grated
• 1 teaspoon worcestershire sauce
• 1 teaspoon smoked paprika
• 1 clove garlic, minced
• 1/4 teaspoon cayenne pepper
• 24 - 1 1/2 rounds cut from pumpernickel bread slices
• 1 pound medium shrimp, cooked and peeled
• 2 tablespoons fresh chives, chopped