Lemon Glazed Jumbo Shrimp Salad

• 1 tablespoon extra virgin olive oil
• 8 jumbo shrimp, peeled and deveined
• 12 cup fresh lemon juice
• 12 cup cider vinegar
• 12 cup splenda no calorie artificial sweetener
• 12 teaspoon crushed red pepper flakes
• 1 jalapeno, trimmed, seeded and thinly sliced
• 2 cups baby arugula leaves
• 12 cup red bell pepper, thinly sliced
• 12 cup mango, thinly sliced
• salt
• pepper

1. Heat oil in medium skillet over high heat.
2. Add shrimp and cook for 1 minute.
3. Stir in lemon juice and cook 3-4 minutes or until shrimp are cooked through.
4. Remove from skillet and set aside.
5. To lemon juice in the pan add the vinegar, Splenda, red pepper flakes, and jalapeno.
6. Bring to boil and cook 4-5 minutes or until reduced by half.
7. Remove from heat and set aside.
8. Place arugula, red pepper, and mango in large bowl; toss with some of the dressing and season to taste with salt and pepper.
9. Plate salad, place shrimp on top and drizzle with remaining dressing.

extra virgin olive oil, jumbo shrimp, lemon juice, cider vinegar, splenda, red pepper, baby arugula, red bell pepper, mango, salt, pepper

Taken from www.food.com/recipe/lemon-glazed-jumbo-shrimp-salad-400077 (may not work)