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Buttery Grilled Shrimp With Tomatoes

Submitted by: Kristina_Vanni

Buttery Grilled Shrimp with Tomatoes
2011-02-15 Main Dish
5 30

Jumbo shrimp are brushed with a mixture of toasted cumin and butter substitute, then grilled, tossed with lemon and basil, and served with sliced tomatoes.

  • Servings: 6

Ingredients:

2 tsp Ground Cumin
3 Tbsp 'i Can't Believe It's Not Butter' Spread
30 Colossal or Jumbo Shrimp
1½ tsp Kosher Salt, divided
1 tsp Freshly Ground White Pepper, divided
Juice of 1 Lemon
½ cup Tightly Packed Fresh Basil Leaves
6 Medium Tomatoes, at room temperature), sliced ½" thick
2 tsp Honey or Agave Syrup

Directions:

Heat cumin in an 8-inch skillet over low heat, until warm and slightly toasted, about 1 minute. Remove from heat, then stir in the Spread until melted; set aside. Brush shrimp on both sides with Spread mixture, then season with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Grill, turning once, until shrimp turn pink, about 3 minutes. Toss shrimp with lemon juice and about HALF of the basil, then set aside. Arrange tomatoes on serving platter, then sprinkle them with remaining salt and pepper, the honey and remaining basil leaves. Top with shrimp and their juices.

Helpful Tips:

Recipe by Chef Alex Guarnaschelli for 'I Can't Believe It's Not Butter.'