Mint Marinated Grilled Shrimp Tabbouleh Salad Recipes

MINT-MARINATED SHRIMP WITH TABBOULEH, TOMATOES, AND FETA

Steps:

• Stir bulgur, 1 1/2 cups water, 1/2 cup lemon juice, and 1/3 cup oil in large bowl. Let stand until bulgur is tender and most liquid is absorbed, about 2 hours.
• Meanwhile, whisk together remaining 2 tablespoons lemon juice, 2 tablespoons oil, 3 tablespoons mint, and 1/2 teaspoon salt in medium bowl. Mix in shrimp. Marinate 30 minutes, stirring occasionally.
• Drain off any excess liquid from bulgur. Mix in tomatoes, arugula, feta, green onions, garlic, remaining 3 tablespoons mint, and 1 1/2 teaspoons salt. Season salad to taste with pepper.
• Mound salad in large shallow bowl or on individual plates. Spoon shrimp and dressing over and serve.
• *Also called cracked wheat; available at supermarkets, specialty foods stores, and natural foods stores.

MINT MARINATED GRILLED SHRIMP TABBOULEH SALAD

Steps:

• 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.
• 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.

GRILLED SHRIMP SALAD

Steps:

• Whisk oil, seafood seasoning, lemon juice, salt, and pepper together in a glass or ceramic bowl. Add shrimp and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes.
• While the shrimp is marinating, toss together salad greens, tomatoes, cucumber slices, and walnuts in a bowl; place in the refrigerator. Whisk olive oil, balsamic vinegar, Dijon mustard, sugar, lemon juice, salt, and pepper in a small bowl for the dressing; set aside.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove shrimp from the marinade and shake off excess. Discard the remaining marinade. Cook the shrimp on the preheated grill until bright pink on the outside and meat is opaque, about 2 minutes per side.
• Put shrimp on top of the salad greens mixture. Pour dressing over top.

CORIANDER TABBOULEH SALAD WITH SHRIMP

Steps:

• Place bulgur in a large bowl, and pour the boiling water and olive oil over it. Stir, cover, and let stand for 15 to 20 minutes.
• When all of the water has been absorbed and the bulgur is tender, stir in the lemon juice, cucumber, green onions, parsley, and mint. Season with coriander, ginger, salt and pepper. Garnish with shrimp.