1 cup lettuce or salad greens torn into bite-size pieces
½ Tbsp sesame seeds
Mix vinegar, Splenda™, soy sauce and salt in a medium bowl. Add shrimp and cucumbers; toss. Cover and refrigerate at least 1 hour. Line salad plate with lettuce or salad greens. Remove shrimp with slotted spoon; place on top of salad greens. Sprinkle with sesame seeds.