Lemon Mint Bulgur Risotto with Garlic Shrimp and Tossed Salad
Ingredients
- 3 cups water
- 3/4 teaspoon kosher salt
- 1 tablespoon olive oil
- 6 to 8 stalks green onions, finely chopped
- 1 cup bulgur, uncooked
- 4 cups spinach, washed and torn
- 1/3 cup chopped fresh mint leaves
- 1 tablespoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound giant shrimp, peeled and deveined
- Lemon wedges, for garnish
- 1 bag mixed greens
- 10 grape tomatoes
- 1/4 cup sliced almonds
- 1/2-pound fresh mozzarella, sliced
- Olive oil, for dressing
- Balsamic vinegar, for dressing
- Salt and freshly ground black pepper
Instructions
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