This recipe comes from ASPA’s 2019 Chef of the Year –David Guas — to celebrate the recent re-opening of Bayou Bakery!
Cook Time: 1 hour
- 4 (8-inch) wooden or metal skewers
- 3/4 cup uncooked bulgur wheat (bulgur is wheat that’s been parboiled, dried, and cracked into nibbly bits: it cooks fast and is very versatile)
- 5 1/2 tbsp. olive oil, divided
- 1 1/14 tsp. kosher salt, divided
- 3/4 tsp. freshly ground black pepper, divided
- 1 lb. peeled, medium-size raw shrimp, deveined
- 8 oz. mini bell peppers
- 1 bunch green onions
- 4 1/2 tsp. fresh lemon juice
- 1/3 cup coarsely chopped fresh flat-leaf parsley
- Light charcoal grill or preheat gas grill to 350° to 400° (medium-high). Soak wooden skewers in water for 30 minutes (omit if using metal skewers).
- Cook bulgur according to package directions. Toss together cooked bulgur, 2 tbsp. oil, 1/2 tsp. salt, and 1/2 tsp. pepper; spread on a baking sheet. Cool completely (about 15 minutes); transfer to a large bowl.
- Toss together shrimp, 1 tbsp. oil, 1/4 tsp. salt, and the remaining 1/4 tsp. pepper. Thread shrimp onto skewers. Toss together peppers and 1 tbsp. oil.
- Grill shrimp and peppers, covered with grill lid, 2 minutes on each side, or just until shrimp turn pink. Brush onions with 1 1/2 tsp. oil and grill, covered with grill lid, 1 minute on each side. Slice peppers; cut onions into 1/2-inch-long pieces.
- Toss together bulgur mixture, peppers, onions, lemon juice, remaining 1 tbsp. oil, and remaining 1/2 tsp. salt. Top with parsley and shrimp.