Shrimp & Spinach With Caramelized Shallots

Ingredients

• 4 Tbsp. I Can't Believe It's Not Butter!® Spread, divided
• 2 large shallots, thinly sliced OR 1/3 cup thinly sliced onion
• 2 bags (10 oz. ea.) fresh spinach leaves, trimmed, rinsed and patted dry
• 3/4 tsp. salt, divided
• 1 lb. uncooked medium shrimp, peeled and deveined
• 2 cloves garlic, finely chopped
• 1/8 tsp. crushed red pepper flakes
• 3 Tbsp. lemon juice
• 1/2 tsp. grated lemon peel
• Toasted fresh bread crumbs* (optional)

Directions

1. Melt 1 tablespoon I Can't Believe It's Not Butter!® Spread in 12-inch skillet over medium-high heat and cook shallots, stirring occasionally, 2 minutes or until tender. Remove shallots and set aside.
2. Melt 1 tablespoon Spread in same skillet over medium-high heat and cook spinach sprinkled with 1/2 teaspoon salt, stirring occasionally, until spinach is wilted. Remove spinach to serving platter and keep warm.
3. Melt 1 tablespoon Spread and cook shrimp, garlic, remaining 1/4 teaspoon salt and crushed red pepper flakes in same skillet stirring occasionally, until shrimp turn pink. Stir in remaining 1 tablespoon Spread, lemon juice, lemon peel and shallots. To serve, spoon over spinach and garnish with bread crumbs.

• *Toasted fresh bread crumbs: Coarsely chop sliced white bread. Toast in toaster oven or bake at 350° for 10 minutes.