Friday, June 6, 2008

Easy Dijon Shrimp

1 lb. shelled, de-veined shrimp (if using frozen, thaw and drain first)
2 tbl I Can't Believe It's Not Butter
3 tbl Dijon mustard

Melt butter in large non-stick saute pan. Stir in mustard. Add shrimp and stir and cook until shrimp turns pink.

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