Mint-marinated shrimp with tabbouleh, tomato and feta

Serves: 4
Ingredients
Bulgur, medium or coarsely cracked 2 cup
Water 1 ½ cup
Lemon juice, fresh ½ cup + 2 tbsp
Olive oil 1/3 cup + 2 tbsp
Mint, fresh, divided, chopped 6 tbsp
Salt, divided 2 tsp
Shrimp, large, with tail intact; cooked,
peeled and deveined 20 pc
Plum tomato, seeded, coarsely chopped 3 pc
Arugula, finely chopped ½ cup
Feta cheese, crumbled ½ cup
Onion, green, chopped 2 pc
Garlic, minced 1 clove
Pepper to taste
Method
Stir the bulgur, water, ½ cup lemon juice, and 1/3 cup olive oil together in a large bowl. Let it stand about 2 hours until the bulgur is tender and most of the liquid is absorbed.
Meanwhile, whisk together the remaining lemon juice, olive oil, 3 tablespoons mint, and ½ teaspoon salt in a medium-sized bowl.
Mix in the shrimp.
Marinate for 30 minutes, stirring occasionally.
Drain off any excess liquid from the bulgur.
Blend in tomato, arugula, feta, green onion, garlic, remaining 3 tablespoon mint, and 1 ½ teaspoon salt. Season the salad with pepper to taste.
Mound the salad in large shallow bowls or individual plates. Place the shrimp on top, the dressing over it, and serve.

• Recipes