Tabbouleh Salad With Shrimp

• 1 cup bulgur
• 2 cups boiling water
• 1 medium cucumber, peeled, seeded and chopped
• 8 green onions, chopped
• 1 cup minced fresh parsley
• 1/4 cup minced fresh mint
• 1/4 cup lemon juice
• 3 tablespoons olive oil
• 1 to 2 teaspoons minced fresh gingerroot
• 1 to 2 teaspoons ground coriander
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1-1/4 pounds cooked medium shrimp, peeled and deveined

1. Place bulgur in a small bowl; stir in boiling water. Cover and let stand for 30 minutes or until most of the liquid is absorbed; drain.
2. In a large bowl, combine the bulgur, cucumber, onions, parsley and mint. In a small bowl, whisk the lemon juice, oil, ginger, coriander, salt and pepper. Pour over bulgur mixture and toss to coat. Transfer to a serving bowl; top with shrimp.

bulgur, boiling water, cucumber, green onions, parsley, fresh mint, lemon juice, olive oil, fresh gingerroot, ground coriander, salt, pepper, shrimp

Taken from www.tasteofhome.com/recipes/tabbouleh-salad-with-shrimp/ (may not work)