1/4cupchopped Italian parsley leaves and tender stemsplus more for garnish
1/4cupchopped cilantro leaves and tender stemsplus more for garnish
1tbsp.fresh lemon juice
1/2tsp.kosher saltor to taste
1/4tspfreshly ground black pepper
1lb.medium 18/20 fresh or frozen shrimpPrecooked or cook according to recipe
1/4tsp.crushed red pepper flakes
1tbsp.extra-virgin olive oil
3ozbaby greens or arugula
1/2lemonJuice and finely grated zest of 1/2 lemon
Combine the bulgur and 1 cup water in a medium saucepan. Bring to a simmer, then cover the pot and turn off the heat. Let steam until the liquid is absorbed and the bulgur is tender, 15 to 20 minutes.
Fluff the bulgur with a fork. Stir in the lemon juice, oil, cumin, paprika, salt and black pepper. Add the scallions, carrot, red pepper, jalapeno, parsley and cilantro and stir to combine. Taste for seasoning.
Heat the olive oil and the red pepper flakes in a skillet over medium heat. Slightly heat precooked shrimp OR add the shrimp in one layer and cook until pink in color and just cooked through the centers, about 2 minutes per side. Remove from the heat and season with salt.
Arrange a layer of fresh greens in a serving bowl. Spread the bulgur over the greens. Top with the shrimp. Drizzle with olive oil and the lemon juice. Garnish with the lemon zest, additional parsley and/or cilantro. If desired, garnish with crumbled feta, as well.