tablespoons I CAN'T BELIEVE IT'S NOT BUTTER!® Spread, divided
1
pound uncooked medium shrimp, peeled and deveined
1/2
teaspoon salt
2
cloves garlic, finely chopped
1/2
to 1 jalapeño pepper, seeded and finely chopped
1/4
cup chopped fresh cilantro or parsley
1
tablespoon fresh lime juice
In 12-inch nonstick skillet, melt 1 tablespoon I Can't Believe It's Not Butter!® Spread over high heat and cook shrimp with salt 2 minutes or until shrimp are almost pink, turning once. Remove shrimp and set aside.
In same skillet, melt remaining 3 tablespoons I Can't Believe It's Not Butter!® Spread over medium-low heat and cook garlic and jalapeño pepper, stirring occasionally, 1 minute. Return shrimp to skillet. Stir in cilantro and lime juice; heat 30 seconds or until shrimp turn pink. Serve, if desired, with crusty Italian bread.
Click here for printable version
