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Categories:Viewed: 29 - Published at: 7 years ago
Ingredients
- 2 teaspoons ground cumin
- 3 tablespoons I Can't Believe It's Not Butter!(R) Spread
- 3 1/2 pounds jumbo shrimp or colossal shrimp
- 1 1/2 teaspoons kosher salt divided
- 1 teaspoon ground black pepper
- 1 lemon
- 1/2 cup fresh basil leaves tightly packed
- 6 tomatoes medium, at room temperature, cut into 1/2-inch thick slices
- 2 teaspoons honey or agave syrup
Method
- 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!(R) 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.
