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.
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
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)
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.
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.
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.