This ever so easy dish is great as an appetizer, light lunch when served with a salad, or as a full meal when tossed together with linguini and some freshly shaved Romano cheese.
3 tbsp unsalted butter
10 fresh sage leaves
2 garlic cloves, finely chopped
2 tsp Belgian Abbey Ale mustard
1 lb. large shrimp, peeled and deveined
- Over medium-low heat melt butter in a large skillet, add sage leaves and garlic and cook until leaves are lightly crisped and butter is beginning to brown, about 3 minutes. Remove sage leaves and reserve.
- Increase heat to medium-high and immediately add BRÜ mustard and shrimp. Stir together and cook until shrimp are no longer translucent, about 5 minutes.
- Add sage back to pan. Toss to combine and serve with warm baguette.