1/4 cup Parkay® Original-stick (1/4 cup = 1/2 stick)
2-1/4 teaspoons honey
1-1/2 teaspoons balsamic vinegar
1-1/2 teaspoons Gulden's® Spicy Brown Mustard
1/2 teaspoon crushed red pepper flakes
1/2 pound large (21/30 count) raw shrimp, peeled and deveined
Melt Parkay in medium skillet over medium heat 3 minutes or until Parkay just starts to turn golden brown, stirring occasionally. Remove from heat. Add honey, vinegar, mustard and pepper flakes; stir with wire whisk until well blended.
Return skillet to heat. Add shrimp; stir to coat evenly. Cook 4 minutes or just until shrimp turn pink, stirring occasionally.
Spoon shrimp onto serving plate; top with mustard sauce.