Mint Marinated Grilled Shrimp Tabbouleh Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 415
- Total Fat
- 28
- Saturated Fat
- 3
- Carbohydrates
- 18
- Dietary Fiber
- 4
- Sugar
- 1
- Protein
- 26
- Cholesterol
- 183
- Sodium
- 701
- Total: 1 hr 24 min
- Prep: 20 min
- Inactive: 1 hr
- Cook: 4 min
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 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
Directions
- 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.