• 3 cups water
• 3/4 teaspoon kosher salt
• 1 tablespoon olive oil
• 6 to 8 stalks green onions, finely chopped
• 1 cup bulgur, uncooked
• 4 cups spinach, washed and torn
• 1/3 cup chopped fresh mint leaves
• 1 tablespoon grated lemon rind
• 2 tablespoons fresh lemon juice

Garlic Shrimp:

• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound giant shrimp, peeled and deveined
• Lemon wedges, for garnish

Tossed Salad:

• 1 bag mixed greens
• 10 grape tomatoes
• 1/4 cup sliced almonds
• 1/2-pound fresh mozzarella, sliced
• Olive oil, for dressing
• Balsamic vinegar, for dressing
• Salt and freshly ground black pepper

To make the risotto: In a medium saucepan, combine the water and salt and bring to a simmer. Keep warm over low heat. In a medium saute pan, heat the oil over medium heat. Add the green onions and cook until soft, about 1 minute, stirring constantly. Add the bulgur and cook until fluffy, about 2 minutes, stirring constantly. Add the warm water, 1/2 cup at a time, stirring frequently until each portion is absorbed before adding the next, about 20 minutes total. Remove from heat. Add the spinach, mint, lemon rind, and lemon juice. Stir until the spinach wilts, about 2 minutes. Keep the bulgur risotto warm until ready to serve.

To make the shrimp: In a medium nonstick skillet, heat the oil over medium-high heat. Add the garlic and saute until soft, about 30 seconds. Add the salt, pepper, and shrimp, and saute until the shrimp are just cooked through, about 2 minutes. Remove from heat.

To make the salad: In a large bowl, combine all ingredients and toss together. Add oil and vinegar and salt and pepper, to taste.

Divide the Lemon-Mint Bulgur “Risotto” evenly among 4 small plates and arrange the Garlic Shrimp evenly over the “Risotto”. Garnish with lemon wedges, if desired. Serve with Tossed Salad.

• 1 largeish lemon
• 1/3 cup fresh mint leaves, plus extra for the top
• ½ tablespoon sea salt
• 8oz/10 cups baby spinach leaves
• 3 tablespoons extra virgin olive oil

Cut off the top and bottom of a lemon, stand it on a wooden board and, cutting down with a small sharp knife, slice off the skin and pith, rotating the fruit until you come full circle. Cut the lemon flesh into ¼ in circles and then each circle into eighths, putting them – and all juice – into a bowl as you go. In other words, you want the lemon in small chunks.

Cut the mint leaves, with scissors for ease, into thin strips over the lemon pieces, and sprinkle with salt and some pepper. Add the spinach leaves and oil and toss everything together with your hands. Now decant onto a large round or oval plate – or whatever you want to serve this on – and drop a few whole mint leaves over the dressed salad.