1 ½ cup coarse bulgur1 tsp finely grated lemon zest¼ cup fresh lemon juice3 Tbsp chopped dill½ cup extra virgin olive oil1 lb large cooked shrimp, shelled3 cup baby spinach4 radish, thinly sliced2 Tbsp pine nuts kosher salt and freshly ground pepper
- In a bowl, cover the bulgur with warm tap water. Let stand until the grains are tender, about 2 hours. Drain the bulgur well.
- In a large bowl, whisk the lemon zest with the lemon juice and chopped dill. Whisk in the olive oil. Add the bulgur, shrimp, baby spinach, sliced radishes and pine nuts and toss to coat. Season with salt and pepper and serve.