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Lorena Garcia’s Lemon Glazed Jumbo Shrimp Salad

Prep time 10 mins
Cook time 12 mins
Yield
Aromatic salad greens and succulent shrimp drizzled with a SPLENDA® zesty-sweet dressing make a refreshing salad.

Ingredients

  • 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

Nutrition Information

  • calories 120
  • caloriesfromfat 40
  • fat 4 g
  • satfat 0.5 g
  • cholesterol 105 mg
  • sodium 220 mg
  • carbohydrate 10 g
  • fiber 1 g
  • sugars 6 g
  • protein 12 g

How to Make It

  1.  

  2.   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.

  3.   Place arugula, red pepper, mango in a large bowl; toss gently with some of the dressing and season to taste.

  4.   Divide arugula mixture among 4 serving plates; top each salad with two shrimp and drizzle evenly with the warm vinegar mixture.