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Tabbouleh With Shrimp And Coriander

fish, bbq, beef - other, pork, chicken - other

1 cup bulgur
12 ounces cooked large shrimp
1 English cucumber; peeled, seeded and chopp
1 cup chopped fresh Italian parsley
1/2 cup finely chopped green onions
1/3 cup lemon juice
1/4 cup chopped fresh coriander
1/4 cup chopped fresh mint; optional
2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped gingerroot
1/4 teaspoon (each) salt and pepper

Place bulgur in bowl; pour in enough boiling water to come at least 2 inches above bulgur. Let stand for 30 minutes. Drain; squeeze out excess moisture. Add shrimp, cucumber, parsley, onions, lemon juice, coriander, mint (if using), oil, ginger, salt and pepper; toss.

Contributor: Canadian Living - June, 1999

Yield: 4 servings

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