A simple, fresh combination with hints of mint and lemon and served with grilled shrimp for a hearty summer salad.
1/4 pound large shrimp (about 3-4 shrimp), peeled and deveined
Juice from 1 lemon, divided
1 tablespoon plus 1 teaspoon finely minced fresh mint
2 tablespoon extra virgin olive oil, divided, plus extra for drizzling
Salt, to taste
Freshly ground black pepper
1/4 cup bulgur
3/4 cup water
Zest from 1/2 lemon
1/2 cup baby arugula
1 scallion, white and light green parts, thinly sliced
1 teaspoon finely chopped fresh mint
1 tablespoon finely chopped flat-leaf parsley
1. Place shrimp in a bowl and set aside. In another small bowl, combine juice from 1/2 lemon, 1 tablespoon mint and 1 tablespoon oil and season with salt and pepper. Pour over shrimp and allow to marinate at room temperature for 10 minutes.
2. Meanwhile, preheat grill or grill pan to medium heat. Remove shrimp from marinade and place on grill and cook for 2-3 minutes per side, until cooked through. Remove and allow to cool slightly.
3. Place bulgur and water in a saucepan and bring to a boil. Reduce heat, cover and simmer for 12-15 minutes, or until water is absorbed. Fluff and add to a bowl along with olive 1 tablespoon oil, juice from remaining 1/2 lemon and zest.
4. Add shrimp to bowl of bulgur along with arugula, scallions, remaining 1 teaspoon mint and parsley and gently toss to combine. Season with salt and pepper. Transfer to a serving bowl and drizzle with additional olive oil and serve.