Hi Donna, Glad that you're finding some useful recipes. Hi LaNell, it's great to see the smiling face of a Great Friend here, especially one that likes good food and likes to share. We have fun, and sometimes we can pick up quite a few healthy eating tips as well. For example, as you might know, I have been told to watch my Sugar intake, so I have been using a lot of Splenda and Truvia lately. Here's a delightful Salad from my Splenda Recipe files. The aromatic salad greens and succulent shrimp drizzled with a zesty-sweet dressing make this quite a refreshing salad. I'm afraid that there's no picture, but trust me, it's a Keeper! Lemon Glazed Jumbo Shrimp Salad INGREDIENTS - 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
DIRECTIONS -
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. 
Have A Great Evening, Phil
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