Lemon Glazed Jumbo Shrimp Salad:

Date Added: 19 Jan 2010
Listed in: Salads and Leafy Greens

• 1 tablespoon extra-virgin olive oil


• 8 jumbo shrimp, peeled and deveined


• ½ cup fresh lemon juice


• ½ cup cider vinegar


• ½ cup SPLENDA® No Calorie Sweetener, Granulated


• ½ teaspoon crushed red pepper


• 1 jalapeno - trimmed, seeded and thinly sliced


• 2 cups baby arugula leaves


• ½ cup thinly sliced red bell pepper


• ½ cup thinly sliced mango


• 1 pinch salt and pepper to taste

Preparation Time 10 min | Cooking Time 12 min:
4 servings | 120 Calories | 12g Protein | 10g Carbohydrates | 4g Fat

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

• 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.


• 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.

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