Buttery Grilled Shrimp With Tomatoes

Ingredients

• 2 tsp. ground cumin
• 3 Tbsp. I Can't Believe It's Not Butter!® Spread
• 30 colossal or jumbo shrimp (about 3-1/2 lbs.)
• 1-1/2 tsp. Kosher salt, divided
• 1 tsp. freshly ground white pepper, divided
• Juice of 1 lemon
• 1/2 cup tightly packed fresh basil leaves
• 6 medium tomatoes, at room temperature, cut into 1/2-inch thick slices
• 2 tsp. honey or agave syrup

Directions

1. Heat cumin in 8-inch skillet over low heat until warm and slightly toasted, about 1 minute. Remove from heat, then stir in I Can't Believe It's Not Butter!® Spread until melted; set aside.
2. Brush shrimp on both sides with Spread mixture, then season with 1 teaspoon salt and 1/2 teaspoon pepper. Grill, turning once, until shrimp turn pink, about 3 minutes. Toss shrimp with lemon juice and 1/2 of the basil; set aside.
3. Arrange tomatoes on serving platter, then sprinkle with remaining salt and pepper, honey and remaining basil leaves. Top with shrimp and their juices.

• See nutrition information for sodium content.