Pan-fried, Pretzel-crusted Shrimp

Though we've got another recipe to show, we thought we'd go ahead and put this one up—it was a spur of the moment idea. We bought some shrimp at the store, ground some pretzels into crumbs with our spice grinder, coated the shrimp in egg and crusted them with the pretzel crumbs. Lastly, we pan fried them in a little olive oil. For dipping, of course, we used a honey mustard sauce we made with some sage honey we got from Jamie a while back and some plain Dijon mustard. We made a second sauce too, this one from a cranberry honey Dijon mustard we got some time ago at Honeybaked Ham, adding also some of the sage honey. It was really good, and we had it with a Parmesan white wine risotto, green beans, and a crust of bread. Yum indeed!