tablespoons I CAN'T BELIEVE IT'S NOT BUTTER!® Spread, divided
1
tablespoon grated fresh ginger
4
teaspoons fresh lemon juice
1
tablespoon orange juice
1/4
teaspoon salt
1/2
teaspoon ground black pepper
2
tablespoons sesame seeds, toasted
1/3
cup strawberry jelly
2
teaspoons white wine vinegar
1/2
to 1 teaspoon hot pepper sauce
1
medium avocado, peeled and sliced
Preheat oven to 425°F. With a small knife, slice down back of shrimp, almost completely through. Gently spread and flatten. On lightly greased baking sheet, arrange shrimp cut side up; set aside.
In 1-quart saucepan, melt 6 tablespoons I Can't Believe It's Not Butter!® Spread over medium heat, then stir in ginger, juices, salt and pepper. Evenly spoon sauce over shrimp, then sprinkle with sesame seeds. Bake 5 minutes or until shrimp turn pink.
In 1-quart saucepan, heat remaining 4 tablespoons I Can't Believe It's Not Butter!® Spread, jelly, vinegar and hot pepper sauce over low heat, stirring frequently, until jelly is melted. Strain, if desired. To serve, arrange shrimp in heart shapes on sliced avocado and drizzle with sauce.
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