Mint-Marinated Shrimp with Tabbouleh, Tomatoes, and Feta

Ingredients

• 0.5 cup arugula finely chopped
• 2 cups coarsely cracked bulgur 
• 2 teaspoons coarse kosher salt divided
• 3 ounces feta cheese crumbled
• 6 tablespoons mint leaves fresh divided chopped
• 1  garlic clove minced
• 2  green onions chopped
• 0.5 cup juice of lemon fresh
• 0.3 cup olive oil 
• 3  plum tomatoes seeded coarsely chopped
• 20 large shrimp with tails intact deveined cooked peeled
• 1.5 cups water 

Equipment

• bowl
• whisk

Directions

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