Tabbouleh Shrimp Boats

1. Wash the bulgur wheat and soak it in water to cover until soft, 5 to 7 minutes. Drain the soaked bulgur very well in a fine-mesh sieve, then press down on it with the back of a spoon to release any excess water.
2. To make gluten-free: in place of bulgur wheat use cauliflower rice. To make it, simply pulse cauliflower florettes from the head of a large cauliflower in a food processor until you get the size and consistency of rice. Transfer the cauliflower rice to a large bowl. Continue to make your salad.
3. Place the tomatoes in a colander and toss with a big pinch of salt. Set over a bowl to drain some of the excess juice.
4. Place the tomatoes, the cucumber, herbs, and scallions in a large bowl. Add the bulgur (or cauliflower) and season with salt. Mix gently and add the juice of your lemon and 3 tablespoons of olive oil and mix again, taste and adjust the seasoning, adding a little more olive oil if you’d like. Cover the tabouli and refrigerate for 20 to 30 minutes (you can also serve immediately). Once chilled, scoop into romaine lettuce leaves.
5. Add defrosted @prime_shrimp into a hot pan with a little olive oil. Sauté shrimp on medium heat until golden and thoroughly cooked. Ours took approximately 2-3 minutes per side! Place on top your tabbouleh lettuce boats and enjoy!