Chili-Lime Shrimp Over Quinoa

Ingredients:

• 1 cup quinoa
• 2 cups frozen green peas (thawed)
• 3 tablespoons I Can't Believe It's Not Butter!® Spread (divided)
• 1/4 cup lime juice (divided)
• 1/2 teaspoon chili powder
• 1 pound extra large shrimp (peeled and deveined uncooked, about 16 to 20)
• 3 tablespoons cilantro leaves (chopped fresh, divided)

Directions:

1. Cook quinoa according to package directions, adding peas during last 3 minutes of cook time.
2. Melt 2 tablespoons I Can't Believe It's Not Butter!® Spread in large nonstick skillet over medium-high heat. Add 2 tablespoons lime juice and chili powder and cook until bubbly. Stir in shrimp and cook, turning once, until pink, about 4 minutes. 
3. Remove from heat; stir in 1 tablespoon of the cilantro.
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