Soak bulgur in a large bowl according to package directions. 2. About 15 minutes before bulgur will be done, combine 2 Tbsp lemon juice, 1 tsp oil, the garlic and 1/8 tsp each salt and pepper in a ziptop bag. Add shrimp and scallops to bag and marinate 10 minutes. Meanwhile, coat outdoor grill rack with nonstick spray; heat grill. You'll need 8 large metal or wooden skewers. 3. Thread shrimp and scallops alternately on skewers. Grill 3 to 4 minutes, turning once until just barely opaque at centers. Remove to serving plate. 4. Add remaining 2 Tbsp lemon juice, 1 Tbsp oil and 1/4 tsp each salt and pepper to bulgur. Add remaining ingredients and toss to mix. Serve with skewers.
Variation: Omit scallops
and double the amount of shrimp used.
Calories 357 Fat 7g Saturated fat 1g Cholesterol 157mg
Sodium 498mg Carbohydrate 37g Fiber 8g
This recipe has been added to the following public cookbooks:
billys notable cooking
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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