Spanish-Style Garlic Shrimp

-  4 Tbsp. I Can't Believe It's Not Butter!® Spread, divided -  1 lb. uncooked medium shrimp, peeled and deveined -  1/2 tsp. salt -  2 cloves garlic, finely chopped -  1/2 to 1 jalapeno pepper, seeded and finely chopped -  1/4 cup chopped fresh cilantro or parsley -  1 Tbsp. fresh lime juice

Melt 1 tablespoon I Can't Believe It's Not Butter!® Spread in 12-inch nonstick skillet over high heat and cook shrimp with salt, turning once, 2 minutes or until shrimp are almost pink. Remove shrimp and set aside.

Melt remaining 3 tablespoons Spread in same skillet over medium-low heat and cook garlic and jalapeno pepper, stirring occasionally, 1 minute. Return shrimp to skillet. Stir in cilantro and lime juice and heat 30 seconds or until shrimp turn pink.