Let's start cooking!
Preheat the oven to 160°C (325°F).
In a bowl, mix the oil with the Espelette powder. Add the shrimp and stir. Cover and leave to marinate for 15 to 30 minutes in a cool place.
If desired, place the Butter Crisps on a baking tray lined with baking paper. Heat the Butter Crisps in the oven for 2 to 3 minutes, until softened. Using a 5 cm (2 inch) diameter cookie cutter, cut disks out of the Butter Crisps. Allow to cool. Set aside the leftover trimmings for later use.
In a separate bowl, mix the dip ingredients together.
Drain the shrimp and discard the marinade. Spread the dip over the Butter Crisps. Top with the marinated shrimp, lemon zest and chives.