Bulgur Wheat and Shrimp Salad

1 cup bulgur wheat

3 cups water

1 small red onion, very thinly sliced

1 carrot, coarsely grated

• 1 tomato, diced
• 1 can (8 ounces) baby corn, sliced into rounds
• 1/2 cucumber, diced
• 7 ounces peeled cooked shrimp

Lime and chilli dressing

3 tablespoons extra virgin olive oil

2 tablespoons fresh lime juice

1 garlic clove, crushed

• 1/4 teaspoon crushed dried chilies
• Salt and pepper to taste

1

Put the bulgur wheat in a saucepan with 3 cups of water. Bring to a boil, then simmer until the bulgur is tender and all of the water has been absorbed, about 10 minutes. Spread in a flat dish and allow to cool slightly.

2

Combine the onion, carrot, tomato, corn, cucumber, and shrimp in a large salad bowl. Add the bulgur and stir together.

3

For the dressing, place the oil, lime juice, garlic, and chilies in a small bowl; add salt and pepper to taste. Whisk with a fork. Stir the dressing into the salad, tossing to coat all the ingredients evenly. Cover the salad and keep it in the refrigerator if not serving immediately. Serves 4.