- 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
- 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.
- 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.
- 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.
- Mound salad in large shallow bowl or on individual plates. Spoon shrimp and dressing over and serve.
- Also called cracked wheat; available at supermarkets, specialty foods stores, and natural foods stores.