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Grain Salad with Grilled Shrimp and Sweet Peppers

Photo: Jacob Snavely; Styling: Buffy Hargett Miller

 

Hands-on time 30 mins
Total time 50 mins
Yield Makes 4 servings
If you use wooden skewers, submerge them in water for 30 minutes before threading on the shrimp.

Ingredients

  • 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

How to Make It

  1. Preheat grill to 350° to 400° (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.