Lemon Glazed Jumbo Shrimp Salad
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| Calories | 120 |
| Calories from Fat | 40 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Cholesterol | 105 mg |
| Sodium | 220 mg |
| Total Carbs | 10 g |
| Dietary Fiber | 1 g |
| Sugars | 6 g |
| Protein | 12 g |
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1 tbsp (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 tsp (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)
Preparation:
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.
Additional Information
Source
SPLENDA®
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