Ingredients Jump to Instructions ↓

  1. 1 tablespoon extra-virgin olive oil

  2. 8 jumbo shrimp, peeled and deveined

  3. 1/2 cup fresh lemon juice

  4. 1/2 cup cider vinegar

  5. 1/2 cup SPLENDA No Calorie Sweetener, Granulated

  6. 1/2 teaspoon crushed red pepper

  7. 1 jalapeno - trimmed, seeded and thinly sliced

  8. 2 cups baby arugula leaves

  9. 1/2 cup thinly sliced red bell pepper

  10. 1/2 cup thinly sliced mango Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Heat oil in a medium skillet over high heat; add shrimp and cook 1 minute. Stir in lemon juice and cook 3 to 4 minutes or until shrimp are cooked through. Using tongs, transfer shrimp to a plate. Add vinegar, SPLENDA Granulated Sweetener, crushed red pepper, and jalapeno; bring to a boil and cook 4 to 5 minutes or reduced by half then remove from heat and set aside. Place arugula, red pepper, mango in a large bowl; toss gently with some of the dressing and season to taste. Divide arugula mixture among 4 serving plates; top each salad with two shrimp and drizzle evenly with the warm vinegar mixture.


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