Shrimp Bulgur Salad With Avocado Relish And Chipotle Dressing

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 tablespoons wine vinegar
• 4 tablespoons water
• 2 small shallots or 2 tablespoons onions, diced
• 2 tablespoons dijon mustard
• 2 tablespoons agave syrup or 2 tablespoons agave nectar or 2 tablespoons honey
• 1 egg yolk
• 3 chipotle peppers (in adobo) or 3 chipotle chiles in adobo
• 1 cup olive oil (not extra-virgin)
• 1 cup lb 2 medium or # 3 coarse bulgur wheat or 1 cup cracked farro
• 2 cups water
• 1/2 green pepper (4 rings and rest chopped)
• 12 ounces frozen salad shrimp (thawed) or 12 ounces canned shrimp
• 1 cup chopped celery
• 1/2 teaspoon salt (optional)
• 1/4 cup cheddar cheese, shredded
• 3 small avocados, diced
• 1 small red onion, diced
• 12 ounces roasted red peppers, drained
• 1 lime, juice of
• 1 bunch cilantro, chopped
• 1/4 cup green onion, sliced
• salt and pepper (to taste)

Recipe

• 1 chipotle salad dressing:.
• 2 place the first 7 ingredients in a blender and blend on high for 1 minute.
• 3 with the blender running, slowly drizzle in oil and blend until emulsified.
• 4 reserve until needed, in top of double boiler over simmering water.
• 5 shrimp bulgur salad:.
• 6 combine bulgur and water; let stand until bulgur is soft--about 30 minutes. drain and marinate in chipotle salad dressing (or french or catalina salad dressing). chill.
• 7 cut 4 rings from green peppers; cut rings in half. set aside 8 shrimp.
• 8 chop remaining green pepper and add to the chopped celery. combine remaining shrimp, chopped green pepper and celery, cooked bulgur and shredded cheddar cheese. toss lightly.
• 9 pack into 4 rice molds or 6-oz ramekins, seal with plastic wrap, and refrigerate until serving.
• 10 avocado relish:.
• 11 place all ingredients in a medium mixing bowl, and carefully fold together with a rubber spatula or wooden spoon. season, to taste, with salt and pepper.
• 12 cover with plastic wrap and refrigerate until serving.
• 13 for serving:.
• 14 unmold each shrimp bulgur rice rice mold or ramekin onto salad plate.
• 15 spoon 1/4 of the avocado relish in a circle around each rice mound.
• 16 pour chipotle salad dressing as outer circle.
• 17 top each mound of shrimp bulgur rice with 2 half-circles of green bell pepper and 2 reserved shrimp.