Spicy Spanish Shrimp Tapas

Directions

1. For GARLIC HERB TOAST, preheat oven to 400°.
2. Rub bread slices with garlic, then spread with I Can't Believe It's Not Butter!® made with Olive Oil Spread and sprinkle with cilantro. Arrange bread on baking sheet. Bake 5 minutes or until slightly toasted; set aside.
3. Meanwhile, for SPICY SPANISH SHRIMP, season shrimp, if desired, with salt and ground black pepper. Melt 1/4 cup I Can't Believe It's Not Butter!® made with Olive Oil Spread in 12-inch nonstick skillet over medium-high heat and cook shrimp, stirring occasionally, 2 minutes or until shrimp turn pink. Remove shrimp and keep warm.
4. Cook onion in same skillet, stirring occasionally, 3 minutes or until golden. Stir in garlic and red pepper flakes. Cook 30 seconds. Stir in remaining ingredients except cilantro. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 3 minutes. Return shrimp to skillet and heat through. Stir in remaining cilantro. Serve on Garlic Herb Toast.