Buttery Grilled Shrimp with Tomatoes

Buttery Grilled Shrimp with Tomatoes

  • Recipe serves: 6
  • Prep Time 10 min
  • Cook Time 10 min

Ingredients

  • 2 tsp. ground cumin
  • 3 Tbsp. I Can't Believe It's Not Butter!® Spread
  • 30 uncooked jumbo shrimp (about3-1/2 lbs.)
  • 1 1/2 tsp. kosher salt, divided
  • 1 tsp. 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 small 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.

Nutritional Information

Nutritional Information

Serving Size 1 serving
Amount Per Serving
Calories 250
Calories from Fat 60
Total Fat 6 g
Saturated Fat 1.5 g
Trans Fat 0 g
Cholesterol 335 mg
Sodium 2030 mg
Total Carbs 10 g
Dietary Fiber 2 g
Sugars 5 g
Protein 37 g
Vitamin A 35 %
Vitamin C 30 %
Calcium 15 %
Iron 6 %
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