SPICY THAI WARM SHRIMP SALAD
Servings: 6 servings (1 1/4 cups dressing)
Prep Time: 10
Cook Time: 5
3/4 cup reduced-fat vinaigrette salad dressing
1/4 cup FRANK'S® REDHOT® Cayenne Pepper Sauce
1/3 cup chopped fresh mint leaves
1/4 cup FRENCH'S® Dijon Mustard
1 tablespoon lime juice
1 tablespoon sucralose sugar substitute or granulated sugar
Vegetable cooking spray
1 1/2 pounds large shrimp, peeled and deveined
8 cups shredded Napa cabbage
1 red bell pepper, thinly sliced
1 cup thinly sliced cucumberDIRECTIONS:
Combine salad dressing, Frank's RedHot Sauce, mint, mustard, lime juice and sugar substitute in large bowl; set aside.
Heat large nonstick skillet or wok until hot. Coat with vegetable cooking spray. Stir-fry shrimp 2 to 3 minutes until shrimp turn pink. Transfer to bowl with dressing. Add cabbage, bell pepper and cucumber; toss to coat. Serve warm.
Tip: Serve this stir-fry over cooked thin spaghetti if desired.