3/4 cup prepared vinaigrette salad dressing
1/4 cup FRANK'S RedHot® XTRA Hot Cayenne Pepper Sauce or FRANK'S RedHot® Original Cayenne Pepper Sauce
1/3 cup chopped fresh mint
1/4 cup FRENCH'S® Honey Dijon Mustard or FRENCH'S® Dijon Mustard
1 Tbsp. lime juice
2 tsp. sucralose sugar substitute
1 Tbsp. vegetable oil
1 1/2 lbs. large shrimp, peeled and deveined
8 cups Shredded Napa cabbage
1 large red bell pepper, thinly sliced
1 cup thinly sliced cucumber
COMBINE salad dressing, Hot Sauce, mint, mustard, lime juice and sugar substitute in large bowl; set aside.
HEAT oil in large nonstick skillet or wok until hot. 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. Nutritional amount per serving: 292 Calories, 18 g Fat, 2.5 g Saturated Fat, 20 g Protein, 11 g Carbohydrates, 3 g Dietary Fiber, 168 mg Cholesterol, 891 mg Sodium. Note: Net Carbohydrates = 8 g (Total Carbohydrates less Fiber.)