Ingredients

• 1 lb medium-large shrimp, peeled and deveined
• 6 tablespoons I Can't Believe It's Not Butter® Spread
• 1 tablespoon grated fresh ginger
• 4 teaspoons fresh lemon juice
• 1 1/2 tablespoons fresh sqeezed orange juice
• 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons sesame seeds, toasted
• 1/3 cup strawberry jelly (may sub other jams)
• 2 teaspoons raspberry vinegar
• 1/2 teaspoon hot pepper sauce
• 1 medium avocado, peeled and sliced

Instructions

1. Preheat oven to 425°. Slice down back of shrimp, almost completely through with small knife. Gently spread and flatten.

2. 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.

3. 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.

4. Arrange shrimp in heart shapes on sliced avocado, sprinkle with sesame seeds and drizzle with sauce to serve.