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Categories:
boiling water baby arugula green onions mint leaves fresh lemon clove garlic olive oil salt lemon juice mint leaves canola oil ground black pepper shrimp salt
Viewed: 29 - Published at: 6 years agoIngredients
- 1/2 cup medium or coarsely cracked bulgur
- 1 1/2 cups boiling water
- 3/4 cup baby arugula leaves
- 2 large green onions, thinly sliced
- 3 tablespoons finely chopped mint leaves, plus whole leaves, for garnish
- 1/4 cup fresh lemon or lime juice
- 1 clove garlic, mashed to a paste
- 1/4 cup olive oil
- Salt and freshly ground black pepper
- 1/4 cup fresh lemon juice
- 3 tablespoons chopped fresh mint leaves
- 1/4 cup canola oil
- 1/4 teaspoon ground black pepper
- 1 pound shrimp (20 to 24 size), shelled and deveined
- Salt
Method
- Grilled shrimp, recipe follows
- Place bulgur in a bowl and pour the boiling water over.
- Cover with plastic wrap and let stand until bulgur is tender and most of the water is absorbed, about 1 to 2 hours.
- Drain off any excess liquid from the bulgur and stir in the arugula, green onions and mint.
- Whisk together the lemon juice, garlic and oil and season with salt and pepper.
- Pour the mixture over the bulgur and season with salt and pepper.
- Transfer tabbouleh to a platter and top with the grilled shrimp.
- Garnish with fresh mint leaves.
- Combine juice, mint, oil and pepper in a blender and blend until smooth.
- Place shrimp in a bowl, pour marinade over and stir to coat evenly in the marinade.
- Marinate for 10 minutes.
- Heat grill to high.
- Season shrimp with salt and grill for 1 to 2 minutes per side or until slightly charred and just cooked through.
