Buttery Grilled Shrimp With Tomatoes

• 2 teaspoons ground cumin
• 3 tablespoons I Can't Believe It's Not Butter!(R) Spread
• 3 1/2 pounds jumbo shrimp or colossal shrimp
• 1 1/2 teaspoons kosher salt divided
• 1 teaspoon ground black pepper
• 1 lemon
• 1/2 cup fresh basil leaves tightly packed
• 6 tomatoes medium, at room temperature, cut into 1/2-inch thick slices
• 2 teaspoons honey or agave syrup

1. Heat cumin in 8-inch skillet over low heat until warm and slightly toasted, about 1 minute. Remove from heat, then stir in I Can't Believe It's Not Butter!(R) Spread until melted; set aside.
2. Brush shrimp on both sides with Spread mixture, then season with 1 teaspoon salt and 1/2 teaspoon pepper. Grill, turning once, until shrimp turn pink, about 3 minutes. Toss shrimp with lemon juice and 1/2 of the basil; set aside.
3. Arrange tomatoes on serving platter, then sprinkle with remaining salt and pepper, honey and remaining basil leaves. Top with shrimp and their juices.

ground cumin, i, jumbo shrimp, kosher salt, ground black pepper, lemon, fresh basil, tomatoes, honey

Taken from www.yummly.com/recipe/Buttery-grilled-shrimp-with-tomatoes-297424 (may not work)