In a stainless steel saucepan, combine the cream, sugar, and salt. Bring to a boil over high heat, remove from heat, and whisk in the chocolate until smooth. Whisk in the butter until mixture is smooth once again. Cool the mixture to room temperature.
Fold in the whipped cream until evenly combined with the chocolate mixture. Chill the mousse in the refrigerator until set, about 1 hour.
Spicy Baby Shrimp :
In a small mixing bowl, combine the shrimp and the chili spice. Toss gently to evenly coat the shrimp. Season lightly with salt. Heat a sauté pan over medium heat. Add 2 oz olive oil and sauté the shrimp until fully cooked. Remove from heat and reserve at room temperature for service.
Assembly :
Place the chocolate mousse in a piping bag. Pipe a small amount onto 8 spoons Sprinkle the top of the mousse lightly with chili spice. Place 2 shrimp on each spoon. Serve immediately or hold in the refrigerator until time to serve.