BRÜ and Brown Butter Shrimp

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

  1. 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.
  2. 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. 
  3. Add sage back to pan. Toss to combine and serve with warm baguette. 

Serves 2.