Buttery Grilled Shrimp With Tomatoes

-  2 tsp. ground cumin -  3 Tbsp. I Can't Believe It's Not Butter!® Spread -  30 colossal or jumbo shrimp (about 3-1/2 lbs.) -  1-1/2 tsp. Kosher salt, divided -  1 tsp. freshly ground white pepper, divided -  Juice of 1 lemon -  1/2 cup tightly packed fresh basil leaves -  6 medium tomatoes, at room temperature, cut into 1/2-inch thick slices -  2 tsp. honey or agave syrup

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!® Spread until melted; set aside.

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.

Arrange tomatoes on serving platter, then sprinkle with remaining salt and pepper, honey and remaining basil leaves. Top with shrimp and their juices.