1 cup medium or coarsely cracked bulgur
3/4 cups water
1/4 cup plus 2 tbsp fresh lemon juice
5 tbsp evoo, plus 1 tsp evoo, separated
5 tbsp fresh mint, finely chopped, divided
3/4 lb large shrimp, peeled and deveined
2 small plum tomatoes, seeded, coarsely chopped
1/3 cup baby arugula, finely chopped
1/4 cup feta cheese, crumbled
2 green onions, finely chopped
1 small garlic clove, minced
Stir bulgur, 3/4 cup water, 1/4 cup lemon juice, and 3 tbsp in large bowl. Let stand until bulgur is tender and liquid is absorbed, about 2 hours.
Preheat oven to 400 degrees F. Toss shrimp with 1 tsp evoo, s&p in a rimmed baking sheet. Roast shrimp until opaque and just cooked through, about 8-10 minutes. Remove from the oven and allow to cool for 2-3 minutes. Meanwhile, whisk together remaining 2 tablespoons lemon juice, 2 tablespoons oil, 3 tablespoons mint, and 1/2 teaspoon salt in medium bowl. Remove warm shrimp with a slotted spoon and toss in dressing. Marinate 15-20 minutes, stirring occasionally.
Drain off any excess liquid from bulgur. Mix in tomatoes, arugula, feta, green onions, garlic and remaining 2 tablespoons mint. Season salad to taste with s&p.
Mound salad in large shallow bowl or on individual plates. Spoon shrimp and dressing over and serve.