Shrimp Tabbouleh

• 1 cup quick-cooking bulgur wheat
• 1/4 cup fresh lemon juice
• 1/4 cup olive oil
• 1/4 cup finely chopped fresh parsley
• 1/2 teaspoon salt
• 1 cup cherry tomatoes, halved
• 1 small clove garlic, finely chopped
• 12 large cooked shrimp, peeled and deveined
• 6 cups salad greens

1. Combine bulgur and 2 cups water in a medium saucepan and bring to a boil. Cover, lower heat and simmer until tender, 12 to 15 minutes. Drain off excess liquid if needed; transfer wheat to a bowl, fluff with a fork and let cool.
2. Combine lemon juice, olive oil, parsley, salt, tomatoes, garlic and shrimp in a medium bowl. Refrigerate for 15 minutes, stirring once or twice while chilling.
3. Stir shrimp mixture into cooled bulgur and serve over greens.

bulgur wheat, lemon juice, olive oil, fresh parsley, salt, cherry tomatoes, clove garlic, shrimp, salad greens

Taken from www.myrecipes.com/recipe/shrimp-tabbouleh (may not work)