Lorena Garcia’s Lemon Glazed Jumbo Shrimp 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

DIRECTIONS

1. 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 4-5 minutes or reduced by half then remove from heat and set aside.
2. 2.Place arugula, red pepper, mango in a large bowl; toss gently with some of the dressing and season to taste.
3. 3.Divide arugula mixture among 4 serving plates; top each salad with two shrimp and drizzle evenly with the warm vinegar mixture.

Nutrition info (per serving)

Calories 120 | Calories from Fat 40 | Fat 4g (Saturated 0.5g) | Cholesterol 105mg | Sodium 220mg | Carbohydrates 10g | Fiber 1g | Sugars 6g | Protein 12g

thanks to www.splenda.com