Coriander Tabbouleh Salad With Shrimp Recipes

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MINT MARINATED GRILLED SHRIMP TABBOULEH SALAD



Mint Marinated Grilled Shrimp Tabbouleh Salad image

Provided by Bobby Flay

Categories     appetizer

Time 2h25m

Yield 4 servings

Number Of Ingredients 16

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
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

Steps:

  • 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.
  • 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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