Romaine with Snap Peas, Bulgur, and Shrimp

Romaine With Snap Peas, Bulgur, and Shrimp
Photo: Con Poulos
Prep Time:
35 mins
Total Time:
50 mins

Craving a break from your old pals Caesar and Cobb? When you have your pick of seasonal produce, you can spin salads all kinds of ways. Here, crisp romaine mingles with nutty bulgur, sweet snap peas, and briny shrimp for a brand new salad that will soon become an old favorite.


  • ½ cup bulgur

  • Kosher salt and freshly ground pepper

  • 2 cloves garlic, chopped (1 ½ teaspoons)

  • ½ 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


  1. 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.

  2. 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.

  3. 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.

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