Tabbouleh with Grilled Shrimp

Instructions

1. 1

   Pour 3/4 cup boiling water over the bulgur, cover, and let it sit 15 minutes until tender; fluff and cool.

2. 2

   Finely chop the parsley, mint, tomatoes, and green onions. Toss with the bulgur, 4 tbsp oil, the juice of 2 lemons, and 1 tsp salt.

3. 3

   Toss the shrimp with the remaining oil, garlic, juice of the last lemon, salt, and pepper. Thread onto skewers.

4. 4

   Grill or broil the shrimp over high heat 2-3 minutes per side until pink and opaque.

5. 5

   Serve the shrimp over the tabbouleh with a scoop of hummus.