Yield: 6 servings
1 cup bulgur wheat*
1 cup boiling low sodium chicken stock
2 cups salad shrimp (if frozen, thawed and drained)
2 ripe tomatoes, peeled, cored and chopped
4 green onions, sliced
1/2 cup fresh parsley, chopped
1/3 cup freshly squeezed lemon juice
3 tablespoons olive oil
1/2 teaspoon garlic salt
1/2 teaspoon lemon zest
1/2 teaspoon black pepper
Mixed lettuce leaves
Place the bulgur wheat in a heatproof glass bowl and add the boiling chicken stock. Stir, cover and allow to stand 30 minutes. Meanwhile, in a large bowl, stir together the shrimp, tomatoes, onions, parsley, lemon juice, olive oil, garlic salt, lemon zest and pepper. Fluff the bulgur wheat and let cool to room temperature. Add the bulgur wheat to the shrimp mixture, cover and refrigerate at least 2 hours before serving over lettuce leaves.
*Or you can substitute an equal amount of farro, however, follow the package directions for preparation.
Recipe by Tammy Algood. Photograph by Robin Conover.