Roasted Shrimp and Tabouleh Salad

Fresh, bright and super easy to bring together. This salad is delicious at room temperature and cold.

HERE'S ALL IT TAKES

• 1 box Far East Tabouleh Wheat Salad
• 2 to 3 green onions
• 1 small cucumber
• 1 large tomato
• juice of 1 medium lemon
• 1 tablespoon olive oil
• 1 (4 ounce) package crumbled Feta cheese

• 15 to 20 raw shrimp, shelled & deveined
• olive oil
• salt & fresh ground pepper

Prepare the tabouleh as directed on the package. This first step requires that the tabouleh sit in the frig for one hour, so account for that.  I started the tabouleh in the morning before my day got started. Anyhoo.

By dinner time: Heat the oven to 400ºF

Chop the green onions, cucumber and tomato into the same size small chunks and place in large bowl.  Set aside.

Place the shrimp on a cookie sheet, drizzle a little olive oil on top, season with salt and pepper.  Toss with clean hands until shrimp is well coated.  Distribute shrimp evenly on cookie sheet.  Roast for 6 to 8 minutes until shrimp is pink and opaque.  Allow to cool a few minutes before adding to salad mix.

In the large bowl with the onions, cucumber and tomato, stir in the shrimp, lemon juice, and oil THEN toss in tabouleh and feta.  Serve at room temperature or refrigerate it for later.