Shrimp transforms a Middle Eastern salad into a light yet satisfying main course.

　　

Ingredients

Makes 4 servings

　　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

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　

Step 4

Mound salad in large shallow bowl or on individual plates. Spoon shrimp and dressing over and serve.

　　

Step 5

*Also called cracked wheat; available at supermarkets, specialty foods stores, and natural foods stores.