1COMBINE salad dressing, Hot Sauce, mint, mustard, lime juice and sugar substitute in large bowl; set aside.
2HEAT 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.
Nutrition information coming soon.
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