Ingredients Jump to Instructions ↓

  1. 2 cups red wine vinegar

  2. 1 lemon, sliced

  3. 2 fresh jalapeno peppers, seeded, deveined, and finely minced

  4. 3 cloves garlic, minced

  5. 4 tablespoons dried minced onion flakes

  6. 3/4 cup SPLENDA® No Calorie Sweetener, Granulated

  7. 4 pounds large cooked shrimp, peeled and deveined

  8. 1/4 cup fresh cilantro, chopped salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Pour vinegar into a pot over high heat. Stir in lemon slices, jalapeno peppers, garlic, onion flakes, and SPLENDA® Granulated Sweetener. Bring to a rapid boil, stirring until sweetener is dissolved. Remove from heat, and cool to lukewarm. Place the shrimp and cilantro into a resealable plastic bag. Pour the lukewarm sauce into the bag, seal tightly; refrigerate overnight, turning the bag over several times. Drain liquid from resealable bag, and place shrimp in a large bowl. Season with salt and pepper, and toss well.


Send feedback