Sesame Shrimp Hearts With Passion Sauce

-  1 lb. shrimp, peeled and deveined -  10 Tbsp. I Can't Believe It's Not Butter!® Spread, divided -  1 Tbsp. grated fresh ginger -  4 tsp. fresh lemon juice -  1 Tbsp. orange juice -  1/4 tsp. salt -  1/2 tsp. ground black pepper -  2 Tbsp. sesame seeds, toasted -  1/3 cup strawberry jelly -  2 tsp. white wine vinegar -  1/2 to 1 tsp. hot pepper sauce -  1 medium avocado, peeled and sliced

Preheat oven to 425°. Slice down back of shrimp, almost completely through with small knife. Gently spread and flatten. Arrange shrimp cut-side up on lightly greased baking sheet; set aside.

Melt 6 tablespoons I Can't Believe It's Not Butter!® Spread in 1-quart saucepan over medium heat, then stir in ginger, citrus juices, salt and pepper. Evenly spoon sauce over shrimp, then sprinkle with sesame seeds. Bake 5 minutes or until shrimp turn pink.

Meanwhile, heat remaining 4 tablespoons Spread, jelly, vinegar and hot pepper sauce in 1-quart saucepan over medium-low heat, stirring frequently, until jelly is melted. Strain, if desired. Arrange shrimp in heart shapes on sliced avocado and drizzle with sauce to serve.