Mint Marinated Grilled Shrimp Tabbouleh Salad

Name: Mint Marinated Grilled Shrimp Tabbouleh Salad
Prep time: 1 h 24 min
Cook time: 1 h 24 min
Total time: 1 h 24 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 15 grams baby arugula leaves; 70 grams or coarsely cracked bulgur; 56 milliliters canola oil; 3 Tbsps chopped fresh mint leaves; 1 clove garlic, mashed to a paste; 2 larges green onions, thinly sliced; 0 teaspoons ground black pepper; 61 milliliters fresh lemon juice; 61 milliliters fresh lemon or lime juice; 3 Tbsps finely chopped mint leaves, plus whole leaves, for garnish; 54 milliliters olive oil; 4 servings Salt; 4 servings Salt and freshly ground black pepper; 454 grams shrimp (20 to 24 size), shelled and deveined; 355 milliliters boiling water

Mint Marinated Grilled Shrimp Tabbouleh Salad is If you have water, coarsely cracked bulgur, shrimp, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 24 minutes.

Instructions

Grilled shrimp, recipe follows

Ingredients you will need

Grilled Shrimp

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.

Ingredients you will need

Bulgur

Water

Wrap

Equipment you will use

Plastic Wrap

Bowl

Drain off any excess liquid from the bulgur and stir in the arugula, green onions and mint.

Ingredients you will need

Green Onions

Arugula

Bulgur

Mint

Whisk together the lemon juice, garlic and oil and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Juice

Garlic

Cooking Oil

Equipment you will use

Whisk

Pour the mixture over the bulgur and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Bulgur

Transfer tabbouleh to a platter and top with the grilled shrimp.

Ingredients you will need

Grilled Shrimp

Garnish with fresh mint leaves.

Ingredients you will need

Fresh Mint

Combine juice, mint, oil and pepper in a blender and blend until smooth.

Ingredients you will need

Pepper

Juice

Mint

Cooking Oil

Equipment you will use

Blender

Place shrimp in a bowl, pour marinade over and stir to coat evenly in the marinade. Marinate for 10 minutes.

Ingredients you will need

Marinade

Shrimp

Equipment you will use

Bowl

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.

Ingredients you will need

Shrimp

Salt

Equipment you will use

Grill

Equipment

Ingredients

Servings:

15grams

baby arugula leaves 70grams

or coarsely cracked bulgur 56milliliters

canola oil 3Tbsps

chopped fresh mint leaves 1clove

garlic, mashed to a paste 2larges

green onions, thinly sliced 0teaspoons

ground black pepper 61milliliters

fresh lemon juice 61milliliters

fresh lemon or lime juice 3Tbsps

finely chopped mint leaves, plus whole leaves, for garnish 54milliliters

olive oil 4servings

Salt 4servings

Salt and freshly ground black pepper 454grams

shrimp (20 to 24 size), shelled and deveined 355milliliters

boiling water

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Alderbrook Winery Chardonnay with a 4 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.

Alderbrook Winery Chardonnay

Aromas of pineapple and mango are accented with vanilla, anise and coconut. The mouth is full with hints of pear and butter, with a long, toasted almond finish. This wine pairs well with Fennel & Lemon Shrimp Salad, Sea Scallops with Mango Salsa, Lobster with roasted Corn Sauce, Chicken w/ Applewood Smoked Bacon & Wild Rice, Pumpkin Risotto with Sage, Salmon w/ Lemon Saffron Sauce.