Ingredients
1 cup bulgur2 cups boiling water5 garlic cloves, unpeeled5 tablespoons olive oil, divided1/2 pound peeled and deveined cooked medium shrimp, chopped3 medium tomatoes, seeded and chopped1 medium cucumber, chopped1 cup chopped sweet onion2 green onions, thinly sliced1/2 cup minced fresh parsley2 tablespoons minced fresh cilantro3 tablespoons lemon juice1/2 teaspoon salt1/4 teaspoon pepper
Preparation
Place bulgur in a large bowl. Stir in boiling water. Cover and let stand for 30 minutes or until most of the liquid is absorbed.
Meanwhile, place garlic on a double thickness of heavy-duty foil. Drizzle with 1/2 teaspoon oil. Wrap foil around garlic. Bake at 425° for 15-20 minutes. Cool for 10-15 minutes.
Drain bulgur well; transfer to a large serving bowl. Stir in the shrimp, tomatoes, cucumber, onion, green onions, parsley and cilantro. Squeeze softened garlic into a small bowl and mash. Whisk in the lemon juice, salt, pepper and remaining oil; drizzle over salad. Toss to coat. Chill until serving.
