3/4 tsp. kosher salt

1 T. olive oil

6 to 8 stalks green onions, finely chopped

1 C. bulgur, uncooked

4 C. spinach, washed and torn

1/3 C. chopped fresh mint leaves

1 T. grated lemon rind

2 T. fresh lemon juice

Garlic Shrimp:

1 T. olive oil

4 cloves garlic, minced

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

1 lb. giant shrimp, peeled and deveined

Lemon wedges, for garnish

 

Tossed Salad:

1 bag mixed greens

10 grape tomatoes

1/4 C. sliced almonds

1/2-lb. fresh mozzarella, sliced

Olive oil, for dressing

Balsamic vinegar, for dressing

Salt and freshly ground black pepper

 

To make the risotto: In a medium saucepan, combine the water and salt and bring to a simmer. Keep warm over low heat. In a medium sauté pan, heat the oil over medium heat. Add the green onions and cook until soft, about 1 minute, stirring constantly. Add the bulgur and cook until fluffy, about 2 minutes, stirring constantly. Add the warm water, 1/2 C. at a time, stirring frequently until each portion is absorbed before adding the next, about 20 minutes total. Remove from heat. Add the spinach, mint, lemon rind, and lemon juice. Stir until the spinach wilts, about 2 minutes. Keep the bulgur risotto warm until ready to serve.  To make the shrimp: In a medium nonstick skillet, heat the oil over medium-high heat. Add the garlic and sauté until soft, about 30 seconds. Add the salt, pepper, and shrimp, and sauté until the shrimp are just cooked through, about 2 minutes. Remove from heat.  To make the salad: In a large bowl, combine all ingredients and toss together. Add oil and vinegar and salt and pepper, to taste.  Divide the Lemon-Mint Bulgur “Risotto” evenly among 4 small plates and arrange the Garlic Shrimp evenly over the “Risotto”. Garnish with lemon wedges, if desired. Serve with Tossed Salad.