Buttery Grilled Shrimp with Tomatoes

Buttery Grilled Shrimp with Tomatoes

Category: Entertaining Quick Dishes

  • Recipe serves 6 servings

  • Prep Time 10 min

  • Cook Time 10 min


  • 2 tsp. ground cumin

  • 3 Tbsp. I Can’t Believe It’s Not Butter!® Original 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


  • 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.

  • 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.

  • Arrange tomatoes on serving platter, then sprinkle with remaining salt and pepper, honey and remaining basil leaves. Top with shrimp and their juices.

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