8 jumbo shrimp; peeled, deveined
1/2 cup lemon juice
1/2 cup apple-cider vinegar
1/2 cup Splenda granular
1/4 to 1/2 (depending on taste) crushed red pepper
1 jalapeno pepper, trimmed, seeded, sliced thin*
2 cups baby arugula lettuce
1/2 cup thinly sliced red bell pepper
1/2 cup thinly sliced green bell pepper
salt to taste
fresh ground black pepper to taste
In a medium skillet, over high heat, heat the olive oil. Add shrimp to the oil and cook 1 minute. Stir in the lemon juice and cook another 3 to 4 minutes or until the shrimp are cooked through. Transfer the shrimp to a plate. To the skillet, add the vinegar, Splenda, crushed red pepper, and jalapeno. Bring the mixture to a boil and cook 4 to 5 minutes or until reduced by about half. Remove from heat; set aside.
In a large salad bowl, place the arugula leaves, red bell pepper, and mango; toss gently with some of the dressing. Season with the salt and pepper. Divide the mixture onto 4 individual salad plates topping each with two of the shrimp. Drizzle the dressing mixture over the top.
* The heat of the jalapeno pepper is in the seeds. Do not touch your eyes after handling jalapenos until you have thoroughly washed your hands!