Lemon And Mint Shrimp And Scallop Skewers With Tabbouleh

Ingredients:

1 Cup Uncooked Bulgur
1/4 Cup Lemon Juice
1 Tablespoon + 1 Teaspoon Extra Virgin Olive Oil
1 1/2 tsp minced garlic
3/8 Teaspoons Sea Salt
3/8 Teaspoons Fresh Ground Black Pepper
12 Ounces Peeled Extra Jumbo Shrimp
12 Ounces Large Scallops
1 Cup Tomatoes, chopped
1 Kirby Cucumber, chopped
1/4 Cup Fresh Parsley, chopped
1/4 Cup Mint, chopped
1/4 Cup Scallions, sliced

Preparation:


1. Soak the bulgur in a large bowl according to the package directions approximately 15 minutes.
2. Before the bulgur will be done, combine 2 tablespoons lemon juice, 1 teaspoon olive oil, the garlic and 1/8 teaspoon each salt and pepper in a zip lock bag.
3. Add the shrimp and scallops to a bag and marinate them for 10 minutes.
4. Coat an outdoor grill rack with nonstick spray.
5. Heat the grill.
6. Thread the shrimp and scallops alternately on 8 inch large metal or wooden skewers.
7. Grill for 4 minutes.
8. Turn once until the shrimp are barely opaque at centers.
9. Remove the shrimp to a serving plate.
10. Add the remaining lemon juice, oil and salt and pepper to the bulgur.
11. Add the remaining ingredients and toss to mix.
12. Serve with the skewers.

The White Horse Bristol
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