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1 tablespoon (15 mL) extra-virgin olive oil
8 jumbo shrimp, (can use peeled and deveined )
1/2 cup (125 mL) fresh lemon juice
1/2 cup (125 mL) cider vinegar
1/2 cup (125 mL) SPLENDA® No Calorie Sweetener, Granulated
1/2 teaspoon (2 mL) crushed red pepper
1 jalapeno - trimmed, seeded and thinly sliced
2 cups (500 mL) baby arugula leaves or mixed greens
1/2 cup (125 mL) thinly sliced red bell pepper
1/2 cup (125 mL) thinly sliced mango
salt and pepper (to taste)
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, 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.
Amount per Serving
Serving Size: 1/4 salad
Calories from Fat: 36
Total Fat: 4g
Saturated Fat: 1g
Total Carbs: 10g