Spicy Spanish Shrimp Tapas

• garlic herb toast:
• 1 loaf french bread 12-in., cut into 1/2-inch slices
• i can't believ it' not butter! made with olive oil spread i can't believe it's not butter! made with, oil spread
• 1 clove garlic halved
• 1/4 cup chopped fresh cilantro
• large shrimp spicy
• 1/4 cup i can't believ it' not butter! made with olive oil spread
• 1 1/2 pounds fillet red snapper
• 1 yellow onion
• 1 clove garlic finely chopped
• 1/4 teaspoon crushed red pepper flakes
• 14 1/2 ounces diced tomatoes drained
• 1/2 cup chicken broth
• 3 ounces pimento stuffed olives drained and chopped
• 1 tablespoon small capers, rins and drain
• 1 tablespoon chopped fresh cilantro

1. For GARLIC HERB TOAST, preheat oven to 400u0b0.
2. Rub bread slices with garlic, then spread with I Can't Believe It's Not Butter!(R) 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!(R) 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.

garlic, bread, olive oil, garlic, fresh cilantro, shrimp, butter, fillet red snapper, yellow onion, garlic, red pepper, tomatoes, chicken broth, olives, capers, fresh cilantro

Taken from www.yummly.com/recipe/Spicy-spanish-shrimp-tapas-298104 (may not work)