- 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
- 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(R) 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.