cup Frank's® RedHot® XTRA Hot Sauce or Frank's® RedHot® Cayenne Pepper Sauce
1/4
cup French's® Honey Dijon Mustard
1
tablespoon lime juice
1
tablespoon sucralose sugar substitute
1
tablespoon vegetable oil
1-1/2
pounds large shrimp, shelled with tails left on
8
cups shredded Napa cabbage
1
red bell pepper, thinly sliced
1
cup thinly sliced cucumber
Prep Time
10 minutes
Cook Time
5 minutes
1. Combine salad dressing, mint, XTRA Hot Sauce, mustard, lime juice and sugar substitute in large bowl; set aside.
2. 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.
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