- Portion size 4 servings
In saucepan, bring 1-3/4 cups (425 mL) water to boil; stir in bulgur. Reduce heat to low; cover and cook for 10 minutes or until liquid is absorbed. Fluff with fork. Transfer to large bowl; let cool to room temperature.
In small bowl, whisk together lemon juice, oil, garlic, salt and pepper. Pour over bulgur. Add tomatoes, cucumber, parsley, onions and mint; toss to combine.
Meanwhile, in bowl, toss together shrimp, oil, cumin, cayenne, salt and pepper; thread shrimp onto 8 skewers. Place on greased grill over medium-high heat or under broiler; close lid and cook, turning once, for about 4 minutes or until shrimp are pink. Serve with salad.