Shrimp

 

2 pounds shrimp, cleaned, deveined, tails removed
1 Tablespoon butter
2 minced garlic cloves
1/2 cup stock/broth chicken broth)
2/3 cup white wine
juice from 1 lemon and zest from one half of the lemon

Using the same skillet from the sage, add the 1 Tablespoon butter to the leftover sage butter and melt on medium heat.  Add the garlic until fragrant.  Add the shrimp ad generously salt and pepper them.  Cook a few minutes on both sides (seasoning both sides) until cooked through and remove to a plate.  Put heat on high and add broth/stock, wine, lemon zest and lemon juice.  Bring to a boil and lower to simmer a few minutes.  Taste for seasoning and add salt/pepper to taste.  Return shrimp to pan and top with the fried sage leaves.  Serve over brown rice.