Ingredients
- GARLIC HERB TOAST: - 1 loaf (12-in.) French bread, cut into 1/2-inch slices - 1 clove garlic, halved - I Can't Believe It's Not Butter!® made with Olive Oil Spread - 1/4 cup chopped fresh cilantro and/or parsley - SPICY SPANISH SHRIMP: - 1-1/2 lbs. uncooked shrimp, peeled, deveined and coarsely chopped - 1/4 cup I Can't Believe It's Not Butter!® made with Olive Oil Spread - 1 medium onion, finely chopped - 1 clove garlic, finely chopped - 1/4 tsp. crushed red pepper flakes - 1 can (14.5 oz.) diced tomatoes, drained - 1/2 cup chicken broth - 1 jar (3 oz.) pimiento-stuffed olives, drained and chopped - 1 Tbsp. small capers, rinsed and drained - 1 Tbsp. chopped fresh cilantro |
Instructions
For GARLIC HERB TOAST, preheat oven to 400°.
Rub bread slices with garlic, then spread with I Can't Believe It's Not Butter!® made with Olive Oil Spread and sprinkle with cilantro. Arrange bread on baking sheet. Bake 5 minutes or until slightly toasted; set aside.
Meanwhile, for SPICY SPANISH SHRIMP, season shrimp, if desired, with salt and ground black pepper. Melt 1/4 cup I Can't Believe It's Not Butter!® made with Olive Oil Spread in 12-inch nonstick skillet over medium-high heat and cook shrimp, stirring occasionally, 2 minutes or until shrimp turn pink. Remove shrimp and keep warm.
Cook onion in same skillet, stirring occasionally, 3 minutes or until golden. Stir in garlic and red pepper flakes. Cook 30 seconds. Stir in remaining ingredients except cilantro. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 3 minutes. Return shrimp to skillet and heat through. Stir in remaining cilantro. Serve on Garlic Herb Toast.