Barbara Benvenuti

Serve 6

Cook the bulgur in boiling salted water for about 10 minutes. Drain it and let it cool down. In the meantime, rehydrate the shrimps in water for about 5 minutes , and toast the pine nuts in a non-stick pan until golden brown. Mix all the ingredients together, then plate it up in a bowl with a drizzle of extra virgin olive oil  and garnish with with pea sprouts and the toasted pine nuts.