3 to 6 scallions, thinly sliced, white and light green parts
1 small bunch of chives, finely chopped
1 bunch cilantro or parsley, finely minced to yield a heaping cup
1/4 cup extra-virgin olive oil, plus more for the shrimp
1 orange, juiced
2 limes, juiced
freshly cracked black pepper, to taste
1 lb. 15-20 count (large-ish) shrimp, deveined and butterflied
optional: I love adding avocado, 1 whole large cut into cubes
Place bulgur in a large bowl. cover with 2 cups boiling water. Let stand 15-20 minutes, then drain any excess water.
Add the onions, cucumber, tomatoes, and salt to the bowl of bulgur. Toss. Add the scallions, chives, and cilantro or parsley, and toss again.
Combine the orange and lime juice, totaling at least 1/2 cup of juice. Pour 1/2 cup of juice into the bowl of bulgur and vegetables. Add the olive oil. Season with pepper to taste. Toss. Let sit for 10 minutes before adjusting the flavor — the salt draws out the moisture in the vegetables, and you may not need additional juice/oil. Taste and adjust seasoning as necessary with more salt, lime, olive oil, or pepper as needed. Set salad aside.
Place shrimp in a large bowl and season with salt and pepper. Drizzle with olive oil or neutral oil and toss to coat. Heat sautés pan on high, add shrimp and cook for about a minute, turning to sear other sides. (the shrimp should take 3-4 minutes to cook.) Remove from heat when just lightly undercooked, allowing the residual heat of the pan to finish the cooking of the shrimp.
Add shrimp and their juices to tabbouleh bowl. Top with avocado if desired. Toss and serve.