4 Tbsp. I Can't Believe It's Not Butter!® Spread, divided
1 lb. uncooked medium shrimp, peeled and deveined with tails left on
1/2 tsp. salt
2 cloves garlic, finely chopped
1/2 to 1 jalapeno pepper, seeded and finely chopped
1/4 cup chopped fresh cilantro or parsley
1 Tbsp. fresh lime juice
Directions
Melt 1 tablespoon I Can't Believe It's Not Butter!® Spread in 12-inch nonstick skillet over high heat and cook shrimp with salt, turning once, 2 minutes or until shrimp are almost pink. Remove shrimp and set aside.
Melt remaining 3 tablespoons Spread in same skillet over medium-low heat and cook garlic and jalapeno pepper, stirring occasionally, 1 minute. Return shrimp to skillet. Stir in cilantro and lime juice and cook 30 seconds or until shrimp turn pink.
