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Aromatic salad greens and succulent shrimp drizzled with a zesty-sweet dressing make a refreshing salad.

Lorena Garcia's Lemon Glazed Jumbo Shrimp Salad

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
Salt and pepper to taste

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 to 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.

Makes 4 servings.

Nutritional Facts Per Serving (1/4 of recipe): Calories: 120; Calories from Fat: 40; Total Fat: 4g; Saturated Fat: 1g; Cholesterol: 105mg; Sodium: 220mg; Total Carbs: 10g; Dietary Fiber: 1g; Sugars: 6g; Protein: 12g

Exchanges per Serving: 1 Very Lean Meat, 2 Vegetables, 1/2 Fat

Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.

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