SHRIMPS WITH BULGUR AND SPINACH LEAVES, IN LEMON VINAIGRETTE SAUCE

4 services

1 cup coarse bulgur

12 fresh or frozen shrimps, peeled

30g butter

250g spinach leaves, washed and dried

1 mango, peeled and cut into cubes (when mango is out of season, use fresh pineapple or filleted orange segments)

For the sauce

1/2 cup concentrated (sweet) lemon juice

1/4 cup olive oil

Chopped leaves from 2 fresh mint sprigs

1/4 tsp ground white pepper

1/2 tsp salt

Put the bulgur in a colander and wash under running water until the water is clear. Let dry in the colander for about half an hour.

Cut the shrimps lengthwise into halves.

Heat the butter in a sauté pan. When bubbling, add the shrimps and sauté for 1 minute on each side, until they turn pink-orange.

Whisk the sauce ingredients in a small bowl.

Mix together (preferably with your hands) the shrimps (with their pan liquids), the bulgur, the spinach leaves, the mango (or other fruit) cubes and the sauce. At this stage, the mixture should be quite wet, as the bulgur will continue absorbing liquids. Let rest for at least 15 minutes and up to 2 hours, preferably in the refrigerator, before serving.