1.   Cook until the butter turns golden brown and smells nutty.

2.   Cook until the butter turns golden brown.

3.   Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum.

4.   Slowly heat butter until it turns light brown.

5.   When the butter turns brown, add the lemon segments, then the shrimp.

6.   When the butter turns a rich caramel color, remove from the heat.