tablespoons I CAN'T BELIEVE IT'S NOT BUTTER!® Spread, divided
1/2
cup chicken broth
2
to 3 tablespoons lemon juice
1/2
teaspoon salt
1/4
teaspoon ground black pepper
Hot cooked rice
Dip shrimp in flour, then eggs.
In 12-inch skillet, melt 2 tablespoons I Can't Believe It's Not Butter!® Spread over medium-high heat and cook shrimp until shrimp are almost pink, turning once. Remove shrimp and set aside.
In same skillet, add remaining 3 tablespoons I Can't Believe It's Not Butter!® Spread, broth, lemon juice, salt and pepper. Bring to a boil over high heat and boil 2 minutes. Reduce heat to medium. Return shrimp to skillet and cook 2 minutes or until shrimp turn pink. Serve over hot rice and sprinkle, if desired, with chopped fresh parsley.
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