Ingredients:

1-1/2 cups finely cut bulgur wheat

1/2 pound tiger shrimp

Poaching broth: 5 cloves garlic, sliced; 1 tablespoon olive oil; 3/4 cup white wine

2 cups water

10 small cherry or pear tomatoes, quartered

1 cup watercress, tender stems only

1/2 cup hothouse cucumber, seeded and diced

½ cup scallions, trimmed, halved lengthwise 1” into the green, sliced

12 large mint leaves, minced

2 tablespoons Italian parsley, minced

Dressing: 1/4 cup flavorful olive oil

2 tablespoons fresh lemon juice

Sea salt and freshly ground black pepper, to taste

½ cup feta cheese, crumbled

Directions:

Bulgur: Place the cracked wheat in mixing bowl lined with cheesecloth and cover with 3 cups boiling water.  Let the grain steep for 20-30 minutes, until most of the moisture has been absorbed and the grain is tender.  Lift the grain out of the bowl by gathering together the edges of the cheesecloth liner.  Gather, twist, and squeeze remaining moisture in the grain through the cheesecloth.  Turn the wheat into a bowl and reserve.

Shrimp: While the grain is steeping, saute the sliced garlic in a large skillet for 1 minute.  Add the wine and water and bring to a simmer.  Rinse the shrimp and add to the garlic broth.  When the liquid is almost at a simmer again and the shrimp has begun to turn color, turn off the heat, turn over the shrimp and let them cool in the broth.  When cool enough to touch, remove the shell

Assembly: Add the tomato, watercress, cucumber, scallion, mint and parsley ingredients to the wheat salad and toss to mix.  Drizzle on the oil and toss well.  Repeat with the lemon juice and season to taste with salt and pepper.

Serving: Divide salad among plates or spread on a platter.  Divide the shrimp among the servings or arrange over the salad on a platter. Scatter on the feta cheese pieces and serve.