Aromatic salad greens and succulent shrimp drizzled with a SPLENDA® zesty-sweet dressing make a refreshing salad.
1 tablespoon extra-virgin olive oil
8 jumbo shrimp, peeled and deveined
1/2 cup fresh lemon juice
1/2 cup cider vinegar
1/2 cup SPLENDA® No Calorie Sweetener, Granulated
1/2 teaspoon crushed red pepper
1 jalapeno - trimmed, seeded and thinly sliced
2 cups baby arugula leaves
1/2 cup thinly sliced red bell pepper
1/2 cup thinly sliced mango
1 pinch salt and pepper to taste
How to Make It
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 4-5 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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