Recipe information
Yield
4 Servings
Ingredients
2
cups medium or coarsely cracked bulgur
1
1/2 cups water
1
/2 cup plus 2 tablespoons fresh lemon juice
1
/3 cup plus 2 tablespoons olive oil
6
tablespoons chopped fresh mint, divided
2
teaspoons coarse kosher salt, divided
20
cooked peeled deveined large shrimp with tails intact
3
plum tomatoes, seeded, coarsely chopped
1
/2 cup finely chopped arugula
1
/2 cup crumbled feta cheese (about 3 ounces)
2
green onions, chopped
1
garlic clove, minced
Need to make a substitution?
Preparation
Step 1
Stir bulgur, 1 1/2 cups water, 1/2 cup lemon juice, and 1/3 cup oil in large bowl. Let stand until bulgur is tender and most liquid is absorbed, about 2 hours.
Step 2
Meanwhile, whisk together remaining 2 tablespoons lemon juice, 2 tablespoons oil, 3 tablespoons mint, and 1/2 teaspoon salt in medium bowl. Mix in shrimp. Marinate 30 minutes, stirring occasionally.
Step 3
Drain off any excess liquid from bulgur. Mix in tomatoes, arugula, feta, green onions, garlic, remaining 3 tablespoons mint, and 1 1/2 teaspoons salt. Season salad to taste with pepper.
Step 4
Mound salad in large shallow bowl or on individual plates. Spoon shrimp and dressing over and serve.