As I have stated before I am a huge fan of Mediterranean food. This recipe allows me to have a little taste of the food I crave.
Ingredients
- 1/2 cup bulgur
- 1 1/2 cup boiling water
- 3/4 cup kale
- 3 tbs. fresh parsley
- 3 tbs. finely chopped fresh mint
- 2 cloves fresh garlic chopped to a paste
- 1/4 cup good quality olive oil
- Sea salt and white pepper to taste
- Grilled shrimp (recipe below)
Directions for Salad
Place bulgur in a bowl and pour over with boiling water. cover with plastic wrap and let stand until the is tender the water has been absorbed. it will take 1 – 2 hours.
Drain any excess liquid from the bulgur, stir in kale, parsley, and mint.
Whisk together the lemon juice, garlic, and olive oil, season with white pepper and salt. Pour over kale, parsley and bulgur mixture. Season again with sea salt and pepper.
Transfer tabbouleh to a platter and top with grilled shrimp.
Grilled Shrimp
- 1/4 cup fresh squeezed lemon juice
- 3 tbs. chopped fresh mint
- 1/4 grapeseed oil
- 1/4 tsp. white pepper
- 1 lb. fresh shrimp (24 to 30 size) shelled and deveined
Hint: I get my shrimp from Seabrook, Texas, the freshest you can find.
Directions for Grilled Shrimp
Combine juice , mint, grapeseed oil, salt and white pepper and whisk them together.Place shrimp and marinade together in a Ziploc bag and place them in the fridge for 10 – 15 minutes. Soak bamboo skewers in a bowl of water while the shrimp are marinating. Skewer shrimp, heat grill to high.
Grill shrimp skewers for 1 to 2 minutes until cooked through. Remove shrimp from the skewers and serve a top of tabbouleh salad.
Enjoy!
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