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(R) 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
• 1 pinch 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(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.
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.

extravirgin olive oil, jumbo shrimp, lemon juice, cider vinegar, splendauae no, red pepper, baby arugula, red bell pepper, mango, salt

Taken from www.myrecipes.com/recipe/splenda-lemon-glazed-shrimp-salad (may not work)