Mushroom Vinaigrette:
1 lb. (31-40 shrimp, peeled and de-veined)
8 oz. Olive oil
3 C. raw mushrooms sliced (approx. 10 oz.)
2-3 T. Fresh sage
1 tsp. Cracked black pepper
1 tsp. Salt
1 tsp. Splenda
2 oz. White vinegar
2 tsp. Roased sesame seed

Salad:
8 C. lettuce – rinced and torn into serving pieces
2 C. alfalfa sprouts
½ C. shaved red onion

Preheat 12″ sauté pan over medium high heat. Add olive oil, mushrooms, sage, black pepper, Splenda and vinegar. Cook until mushrooms are soft (about 4-5 minutes). Add shrimp and cover with lid. Turn off heat and shrimp will cook in about five minutes. Pour over salad.