1 cup Bulgur wheat
1/3 cup Millet (optional)
2/3 cup Natural American pistachios, chopped
1 cup Chopped tomato
3 teaspoons Minced parsley
1/4 teaspoon Black pepper
4 tablespoons Freshly squeezed lemon juice, divided
2-4 tablespoons Chopped, mixed fresh herbs (rosemary, thyme, dill,
oregano, etc.), divided
1 pound Medium shrimp, shelled and de-veined
1 head (small) Romaine lettuce
1 head Fresh broccoli, cut into tiny florets – raw or
steamed as desired
Stir bulgur into 2 cups boiling water, cover and remove from heat. Let stand 20 minutes or until liquid is nearly absorbed (do not drain). If using millet, drop it into 2 cups boiling water, cover and simmer 5 minutes; remove from heat and let stand 15 minutes; drain. Combine bulgur, millet, 1/2 cup pistachios, tomato, parsley, pepper, 3 tablespoons lemon juice and all but 1 tablespoon herbs.
Drop shrimp into 1 inch boiling water in skillet and cook 2-3 minutes or until pink throughout but not tough. Toss hot shrimp with remaining lemon juice and herbs.
To serve, line shallow bowl with spokes of romaine. Spoon salad into center and surround with broccoli. Arrange shrimp on top and sprinkle with remaining pistachios. Pass lemon wedges to squeeze over as desired.