The strong mint flavor makes this risotto a great foil for the garlic-infused shrimp. Although chewy bulgur grains separate in tabbouleh, they stick together when cooked as a risotto.

You will need:

Lamb Brand Bulgur Wheat 1 cup, uncooked

Lamb Brand Fine Table Salt 1 tsp

Lamb Brand Ground Black Pepper 1/4 tsp

Garlic Cloves 4, minced

Spinach 4 cups, torn

Water 3 cups

Green Onions 3/4 cup, finely chopped

Fresh Mint 1/3 cup, chopped

Olive Oil 2 tbsp, divided

Fresh Lemon Juice 2 tbsp

Shrimps 1 lb, peeled and deveined

Lemon Rind 1 tbsp, grated

Lemon Wedge 1, optional

All you have to do is:

1. Combine water and 3/4 teaspoon salt in a medium saucepan; bring to a simmer (do not boil). 

2. Keep warm over low heat.

3. Heat 1 tablespoon oil in a medium sauté pan over medium heat. 

4. Add green onions; cook 1 minute, stirring constantly. 

5. Add bulgur; cook 2 minutes, stirring constantly. 

6. Add warm salted water, 1/2 cup at a time, stirring frequently until each portion of warm salted water is absorbed before adding the next (about 20 minutes total). 

7. Remove from heat. Add spinach, mint, rind, and juice; stir until spinach wilts. Keep warm.

8. Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat. 

9. Add garlic; sauté 30 seconds. Add 1/4 teaspoon salt, pepper, and shrimp; sauté for 2 minutes or until shrimp are done. 

10. Divide risotto evenly among 4 small bowls or plates, and arrange shrimp evenly over risotto. 

11. Garnish with lemon wedges, if desired.