I found this recipe at Food.com which includes so many of my favorites into one beautiful and delicious salad. The is a full meal too! Bulgur is a nutritious, versatile wheat product with a pleasant, nut-like flavor and an extended shelf-life that allows it to be stored for long periods; it can be substituted for converted rice, although it is more nutritious.) Bulgur can be purchased here.

The Avocado Relish can be made ahead and refrigerated.

INGREDIENTS

CHIPOTLE SALAD DRESSING 3 CUPS

  • 4 tablespoons white wine vinegar
  • 4 tablespoons water
  • 2 small shallots or 2 tablespoons white onions, diced
  • 2 tablespoons Dijon mustard
  • 2 tablespoons agave nectar or 2 tablespoons honey
  • 1 egg yolk
  • 3 chipotle peppers (in adobo) or 3 chipotle chiles in adobo
  • 1 cup olive oil (not extra-virgin)
  • SHRIMP BULGUR SALAD (USE 1/4 CUP CHIPOTLE SALAD DRESSING)
  • 1 cup # 2 medium or # 3 coarse bulgur wheat
  • 2 cups water
  • 1⁄2 green pepper (4 rings and rest chopped)
  • 12 ounces frozen salad shrimp (thawed) or 12 ounces canned shrimp
  • 1 cup chopped celery
  • 1⁄2 teaspoon salt (optional)
  • 1⁄4 cup cheddar cheese, shredded

AVOCADO RELISH

  • 3 small avocados, diced
  • 1 small red onion, diced
  • 12 ounces roasted red peppers, drained
  • 1 lime, juice of
  • 1 bunch cilantro, chopped
  • 1⁄4 cup green onion, sliced
  • salt and pepper (to taste)

DIRECTIONS:

CHIPOTLE SALAD DRESSING:

Place the first 7 ingredients in a blender and blend on high for 1 minute.

With the blender running, slowly drizzle in oil and blend until emulsified.

Reserve until needed, in top of double boiler over simmering water.

SHRIMP BULGUR SALAD:

Combine bulgur and water; let stand until bulgur is soft–about 30 minutes. Drain and marinate in Chipotle salad dressing (or French or Catalina salad dressing). Chill.

Cut 4 rings from green peppers; cut rings in half. Set aside 8 shrimp.

Chop remaining green pepper and add to the chopped celery. Combine remaining shrimp, chopped green pepper and celery, cooked bulgur and shredded Cheddar cheese. Toss lightly.

Pack into 4 rice molds or 6-oz ramekins, seal with plastic wrap, and refrigerate until serving.

AVOCADO RELISH:

Place all ingredients in a medium mixing bowl, and carefully fold together with a rubber spatula or wooden spoon. Season, to taste, with salt and pepper.

Cover with plastic wrap and refrigerate until serving.

FOR SERVING:

Unmold each SHRIMP BULGUR RICE rice mold or ramekin onto salad plate.

Spoon 1/4 of the AVOCADO RELISH in a circle around each rice mound.

Pour CHIPOTLE SALAD DRESSING as outer circle.

Top each mound of SHRIMP BULGUR RICE with 2 half-circles of green bell pepper and 2 reserved shrimp.