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Shrimp Tabbouleh by Linda Weir serves: 4

Great light salad with a middle eastern flavor. Great source of protein.

Ingredients:

2/3 C

Med. grind bulgur

1 2/3 C

Water

1/3 C

Lemon juice

12 oz

Shrimp, precooked & peeled. Coarsely chopped.

3/4 tsp

Black pepper

1 C

Diced cucumber

1 pint

Grape tomatoes

1/2 C

Chopped red onion

1/2 C

Chopped parsley

2 T

Olive oil

1/2 C

Crumbled feta

1/4 tsp

Salt

Directions:

1. In a saucepan, combine bulgur, water, and 2 tablespoons lemon juice; bring to a boil. Cover and simmer until tender, about 15 minutes. Drain and let cool.
2. Place shrimp in large serving bowl. Sprinkle with 2 tablespoons lemon juice and 1/8 teaspoon pepper. Let stand for 5 minutes.
3. Stir in cucumber, tomatoes, onion, parsley, oil, and cheese. Add salt, remaining lemon juice, and remaining 1/4 teaspoon pepper and toss.
4. Stir in cooled bulgur. Divide evenly into four salad bowls.