Directions

1. Dip shrimp in flour, then eggs.
2. Melt 2 tablespoons I Can't Believe It's Not Butter!® Spread in 12-inch skillet over medium-high heat and cook shrimp until shrimp are almost pink, turning once. Remove shrimp and set aside.
3. Add remaining 3 tablespoons Spread, broth, lemon juice, salt and pepper in same skillet. 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.