Joy Bauer's Grilled Cilantro Dijon Shrimp With Buttery Glaze

• 6 bamboo skewers (each twelve inches long)
• 1.5 pound large raw shrimp, peeled and deveined
• 1/2 cup cilantro stems included, roughly chopped (plus additional cilantro for garnish, if desired)
• 1 garlic clove, fresh, peeled and chopped
• 1/16 teaspoon red pepper flakes
• 1/2 teaspoon lime zest
• 1/2 teaspoon lemon zest
• 2 1/2 teaspoon teaspoons lemon juice, fresh
• 1 tablespoon extra-virgin olive oil
• 3/4 teaspoon dijon mustard
• 2 tablespoon i can’t believe it’s not butter! original
• 1 tablespoon honey

1. Soak skewers in water for at least 30 minutes so they don’t burn once they’re on the grill.
2. In a blender or food processor, combine cilantro, garlic, red pepper flakes, lime zest and juice, lemon zest and juice, oil, and Dijon mustard, and puree until smooth. Add salt and pepper to taste, if desired. Pour ¼ cup of the marinade over the shrimp and reserve the remaining marinade. Stir shrimp and marinade to coat evenly, cover with plastic wrap and refrigerate for 1 hour.
3. In a small pot over low heat, combine the I Can’t Believe It’s Not Butter! Original and honey for about 2 to 3 minutes, or until the I Can’t Believe It’s Not Butter! Original melts. Add 2 tablespoons of the reserved marinade and stir to combine.
4. Spray the grates of the grill or grill pan with non-stick cooking spray and preheat. Skewer the shrimp (3 to 4 per skewer). Once the grill is hot, cook the shrimp for 1 to 2 minutes on the first side, flip, spoon over some of the glaze, and cook for 1 to 2 minutes on the other side. Place the shrimp on a platter and baste with additional glaze to your liking. Sprinkle with extra chopped cilantro, if desired.