Mint-Marinated Shrimp with Tabbouleh, Tomatoes, and Feta

Ingredients

• •2 cups medium or coarsely cracked bulgur*
• •1½ cups water
• •½ cup fresh lemon juice
• •⅓ cup olive oil
• •6 tablespoons chopped fresh mint
• •2 teaspoons coarse kosher salt
• •20 whole cooked peeled deveined large shrimp
• •3 whole plum tomatoes
• •½ cup finely chopped arugula
• •½ cup crumbled feta cheese
• •2 whole green onions
• •1 clove garlic
• •minced

Cooking Instructions

1. 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.

   120 min

2. 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.

   30 min

3. 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.

   10 min

4. 4.

   Mound salad in large shallow bowl or on individual plates. Spoon shrimp and dressing over and serve.

   5 min

5. 5.

   *Also called cracked wheat; available at supermarkets, specialty foods stores, and natural foods stores.