Loren Garcia's Lemon Glazed Jumbo Shrimp Salad
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.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.Place arugula, red pepper, mango in a large bowl; toss gently with some of the dressing and season to taste.
- 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