Mint Marinated Grilled Shrimp Tabbouleh Salad

Ingredients

• 0.8 cup baby arugula leaves 
• 0.5 cup coarsely cracked bulgur 
• 0.3 cup canola oil 
• 3 tablespoons mint leaves fresh chopped
• 3 tablespoons mint leaves fresh finely chopped for garnish
• 1 clove garlic chopped
• 2 large green onions thinly sliced
• 0.3 teaspoon ground pepper black
• 0.3 cup juice of lemon fresh
• 0.3 cup juice of lime fresh
• 0.3 cup olive oil 
• 4 servings salt 
• 4 servings salt and pepper black freshly ground
• 1 pound shrimp shelled deveined (20 to 24 size)
• 1.5 cups water boiling

Equipment

• bowl
• whisk
• blender
• plastic wrap
• grill

Directions

1. 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.
2. Drain off any excess liquid from the bulgur and stir in the arugula, green onions and mint.
3. Whisk together the lemon juice, garlic and oil and season with salt and pepper.
4. Pour the mixture over the bulgur and season with salt and pepper.
5. Transfer tabbouleh to a platter and top with the grilled shrimp.
6. Garnish with fresh mint leaves.
7. Combine juice, mint, oil and pepper in a blender and blend until smooth.
8. Place shrimp in a bowl, pour marinade over and stir to coat evenly in the marinade. Marinate for 10 minutes.
9. 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.