Photo: Mint Marinated Grilled Shrimp Tabbouleh Salad Recipe
Ingredients
- 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 fresh mint, plus fresh mint leaves for garnish
- 1/4 cup fresh lemon or lime juice
- 1 clove garlic, chopped to a paste
- 1/4 cup olive oil
- Salt and freshly ground black pepper
- Grilled shrimp, recipe follows
Directions
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.
Grilled shrimp:
- 1/4 cup fresh lemon juice
- 3 tablespoons chopped fresh mint
- 1/4 cup canola oil
- 1/4 teaspoon ground black pepper
- 1 pound shrimp (20 to 24 size), shelled and deveined
- Salt
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.
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By PamJacobs99
Colchester, VT
on May 10, 2011
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Brilliant! Number 1 on my top ten shrimp memories. Goes well with a nice bright sparkling rose`!
By Pamelagiz26
on January 13, 2011
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hello, i just wanted to say that i am from the country who has win the guiness award in tabboule.
that s not a tabboule , it s a kind of salad.
for more informations the tabboule is :
4 Bunches of chopped parsley
2 tomatoes chopped
1 bunch of chopped green onin or 1 onion chopped
half bunch of chopped green menth
1 lemon squeezed
half tbsp of black pepper
1 tbsp salt
2 tbsp olive oil
2 tbsp burgul.
this is the tabboule :
By choilives_10454218
Arnold, CA
on April 25, 2010
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Was very easy to make. Will cook again
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