Spinach Salad with Bulgur,

Spinach Salad with Bulgur,
Mango and Shrimp
Serves 4
1 cup bulgur // 12 fresh or frozen shrimp, peeled //
2 tablespoons butter // 1/2 pound spinach leaves, rinsed
and dried // 1 mango, peeled and diced (pineapple or orange
when mango is not available)
For the sauce:
1/2 cup sweetened concentrated lemon juice // 1/4 cup olive oil // 2 mint leaves, chopped // teaspoon white pepper //teaspoon salt
1. Place the bulgur in a colander and rinse under running
water until the water is clear. Drain for 30 minutes.
2. Cut the shrimp in half lengthwise.
3. Melt the butter in a pan. When it starts to sizzle add the
shrimp and sauté for one minute on each side, or until their color changes to pink-orange. Remove from the fire and set aside.
4. Mix all the ingredients for the sauce in a bowl.
5. In another mixing bowl, mix together the shrimp (with
the pan liquids), the bulgur, spinach leaves, mango and
the sauce. We recommend that you use your hands to mix
all ingredients gently but thoroughly. The salad should
be very moist, as the bulgur will continually absorb the
liquids. Let it rest for at least 15 minutes, and then
refrigerate for 2 hours before serving.