Combine shrimp, cane syrup, Cajun seasoning and black pepper in a bowl and marinate for 15 minutes.
Meanwhile, make the vinaigrette dressing. In a medium size bowl whisk together cane syrup, balsamic vinegar, mustard, garlic, basil, oregano, thyme, Cajun seasoning, black pepper and salt until completely blended. Slowly whisk in olive oil in a steady stream until completely incorporated, set aside.
In a sauté pan heat 1-tablespoon olive oil and sauté shrimp until browned; remove from pan and keep warm.
Plate spring mix on 4 individual plates, and sprinkle each with remaining ingredients. Top with 4-5 shrimp. Serve with vinaigrette on the side.
Lower carbohydrate: Use monk fruit or other sweetener alternative for cane syrup. Substitute grape tomatoes, halved, and diced Persian cucumber for strawberries and blueberries. 215 calories. 9g fat (3g saturated fat, 162mg cholesterol.) 1,343mg sodium. 12g carbohydrates (3g fiber, 5g sugar.) 21g protein.
Lower sodium: Substitute crawfish tails for shrimp and salt-free cajun seasoning to reduce sodium to 524mg.