Mint-Marinated Shrimp With Tabbouleh, Tomatoes, And Feta

• 2 cups medium or coarsely cracked bulgur*
• 1 1/2 cups water
• 1/2 cup plus 2 tablespoons fresh lemon juice
• 1/3 cup plus 2 tablespoons olive oil
• 6 tablespoons chopped fresh mint, divided
• 2 teaspoons coarse kosher salt, divided
• 20 cooked peeled deveined large shrimp with tails intact
• 3 plum tomatoes, seeded, coarsely chopped
• 1/2 cup finely chopped arugula
• 1/2 cup crumbled feta cheese (about 3 ounces)
• 2 green onions, chopped
• 1 garlic clove, minced

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

water, lemon juice, olive oil, fresh mint, coarse kosher salt, shrimp, tomatoes, arugula, feta cheese, green onions, garlic

Taken from www.epicurious.com/recipes/food/views/mint-marinated-shrimp-with-tabbouleh-tomatoes-and-feta-235591 (may not work)