Lorena Garcia's Lemon Glazed Jumbo Shrimp Salad
Aromatic salad greens and succulent shrimp drizzled with a zesty-sweet dressing make a refreshing 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® Granulated No Calorie Sweetener
1/2 teaspoon crushed red pepper
1 jalapeño - 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 ground black 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 Sweetener, crushed red pepper, and jalapeño; bring to a boil and cook 4 to 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.
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 and photograph 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.