Greek Bulgur Salad With Shrimp

• 2/3 cup bulgur
• 1 pound large shrimp, peeled and deveined
• 1/4 cup extra-virgin olive oil, divided
• 1 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1/4 cup fresh lemon juice
• 1 tablespoon chopped fresh oregano
• 1 cup chopped English cucumber
• 1 cup halved grape tomatoes
• 1/2 cup chopped fresh flat-leaf parsley
• 1/2 cup halved kalamata olives
• 1/3 cup finely chopped red onion
• 3 ounces feta cheese, crumbled
• Pepperoncini (optional)

1. Combine bulgur and 1 1/2 cups water in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Remove from heat, and let stand 5 minutes. Drain and rinse with cold water.
2. Heat a large grill pan over high heat. Combine shrimp, 1 tablespoon oil, and 1/4 teaspoon each salt and pepper; toss to coat. Arrange shrimp in pan; grill 2 1/2 minutes on each side or until done. Let cool slightly.
3. Whisk together lemon juice, oregano, remaining 3 tablespoons oil, remaining 3/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a large bowl. Add bulgur, cucumber, and next 5 ingredients; toss to combine. Top with shrimp; serve with pepperoncini, if desired.

bulgur, shrimp, extravirgin olive oil, salt, freshly ground black pepper, lemon juice, fresh oregano, cucumber, halved grape tomatoes, parsley, olives, red onion, feta cheese, pepperoncini

Taken from www.myrecipes.com/recipe/greek-bulgur-salad-shrimp (may not work)