Ingredients
1/2 cup bulgur
Kosher salt and freshly ground pepper
2 cloves garlic, chopped (1 1/2 teaspoons)
1/2 cup extra-virgin olive oil
1 pound large shrimp, peeled and deveined
3 tablespoons fresh lemon juice, plus 1 teaspoon grated zest
2 teaspoons Dijon mustard
2 large romaine hearts, torn (8 cups)
2 ounces Pecorino Romano, finely grated (1 cup), plus more for serving
6 ounces sugar snap peas, thinly sliced (1 cup)
1 cup packed fresh mint leaves
Preparation
Boil bulgur in salted water until just tender, 15 minutes. Drain well, transfer to a plate, and let cool. Mash garlic and 1/2 teaspoon salt with the side of a heavy knife to create a paste. Toss 1 teaspoon garlic paste with 1 tablespoon oil and shrimp.
Place remaining garlic paste in a bowl; add lemon juice and zest and Dijon. Slowly whisk in 6 tablespoons oil; season with more salt and pepper; set aside.
Heat a large nonstick skillet over medium-high. Swirl in remaining 1 tablespoon oil. Add shrimp in a single layer and cook, turning once, until cooked through, about 3 minutes total. Toss romaine hearts, bulgur, cheese, snap peas, and mint with dressing. Season with salt and pepper; serve with shrimp and more cheese.
