Grain Salad With Grilled Shrimp And Sweet Peppers

• 3/4 cup uncooked bulgur wheat
• 5 1/2 tablespoons olive oil, divided
• 1 1/4 teaspoons kosher salt, divided
• 3/4 teaspoon black pepper, divided
• 1 pound peeled, medium-size raw shrimp, deveined
• 8 ounces baby sweet peppers
• 1 bunch green onions
• 4 1/2 teaspoons fresh lemon juice
• 1/3 cup coarsely chopped fresh flat-leaf parsley

1. Preheat grill to 350u0b0 to 400u0b0 (medium-high) heat. Cook bulgur according to package directions. Toss together bulgur, 2 Tbsp. oil, 1/2 tsp. salt, and 1/2 tsp. pepper; spread on a baking sheet. Cool completely (about 15 minutes); transfer to a large bowl.
2. Toss together shrimp, 1 Tbsp. oil, 1/4 tsp. salt, and remaining 1/4 tsp. pepper. Thread shrimp onto skewers. Toss together peppers and 1 Tbsp. oil.
3. Grill shrimp and peppers, covered with grill lid, 2 minutes on each side or just until shrimp turn pink. Brush onions with 1 1/2 tsp. oil, and grill, covered with grill lid, 1 minute on each side. Slice peppers. Cut onions into 1/2-inch-long pieces.
4. Toss together bulgur mixture, peppers, onions, lemon juice, and remaining 1 Tbsp. oil and 1/2 tsp. salt. Top with parsley and shrimp.

bulgur wheat, olive oil, kosher salt, black pepper, shrimp, baby sweet peppers, green onions, lemon juice, parsley

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