Mint Marinated Grilled Shrimp Tabbouleh Salad

Total Time:
1 hr 24 min
20 min
1 hr
4 min

4 servings

  • 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
  • Grilled shrimp:
  • 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
  • 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.

Grilled shrimp:
  • 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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