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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
1 cup quick-cooking bulgur wheat |
1/4 cup fresh lemon juice |
1/4 cup olive oil |
1/4 cup finely chopped fresh parsley |
1/2 teaspoon salt |
1 cup cherry tomatoes, halved |
1 small clove garlic, finely chopped |
12 large cooked shrimp, peeled and deveined |
6 cups salad greens |
Directions:
1. Combine bulgur and 2 cups water in a medium saucepan and bring to a boil. Cover, lower heat and simmer until tender, 12 to 15 minutes. Drain off excess liquid if needed; transfer wheat to a bowl, fluff with a fork and let cool.
2. Combine lemon juice, olive oil, parsley, salt, tomatoes, garlic and shrimp in a medium bowl. Refrigerate for 15 minutes, stirring once or twice while chilling.
3. Stir shrimp mixture into cooled bulgur and serve over greens.
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