Ingredients
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1 lb medium-large shrimp, peeled and deveined
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1 tablespoon grated fresh ginger
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4 teaspoons fresh lemon juice
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1 1/2 tablespoons fresh sqeezed orange juice
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1/4 teaspoon salt
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2 tablespoons sesame seeds, toasted
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1/3 cup strawberry jelly (may sub other jams)
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2 teaspoons raspberry vinegar
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1/2 teaspoon hot pepper sauce
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1 medium avocado, peeled and sliced
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6 tablespoons I Can't Believe It's Not Butter® Spread
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1/2 teaspoon ground black pepper
Instructions
- Preheat oven to 425°. Slice down back of shrimp, almost completely through with small knife. Gently spread and flatten.
- Melt 4 tablespoons I Can't Believe It's Not Butter!® Spread in small saucepan over medium heat, then stir in ginger, citrus juices, salt and pepper. Dip each shrimp in the butter sauce and arrange shrimp cut-side up on lightly greased baking sheet. Bake 4-5 minutes or until shrimp turn pink.
- Meanwhile, heat remaining 2 tablespoons Spread, jelly, vinegar and hot pepper sauce in 1-quart saucepan over medium-low heat, stirring frequently, until jelly is melted. Strain, if desired.
- Arrange shrimp in heart shapes on sliced avocado, sprinkle with sesame seeds and drizzle with sauce to serve.