Nutrition per serving may change if servings are adjusted.
1½ pounds fresh or frozen large shrimp in shells
1 cup bulgur
½ teaspoon salt
2 cups boiling water
2½ tablespoons olive oil
2 tablespoons lemon juice
1 cup fresh basil leaves, coarsely snipped
¼ teaspoon black pepper
2 cups grape tomatoes, halved
3 tablespoons pine nuts, toasted
2 tablespoons shredded Parmesan cheese
Thaw shrimp, if frozen. In a large bowl combine bulgur and ¼ teaspoon of the salt; add boiling water. Let stand, covered, 15 minutes. Meanwhile, peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry.
In a small bowl whisk together 2 tablespoons of the oil and the lemon juice; stir into bulgur. Stir in half of the basil.
In a 12-inch skillet heat remaining ½ tablespoon of oil over medium-high. Add shrimp; sprinkle with pepper and remaining ¼ teaspoon salt. Cook and stir 3 to 4 minutes or until shrimp are opaque.
Divide bulgur among individual bowls. Top with shrimp, tomatoes, pine nuts, cheese and remaining basil.