1. Cook bulgur
Coarsely chop apricots and transfer to a small saucepan. Add bulgur, 1¼ cups water, and ¼ teaspoon salt. Bring to a boil, then reduce to a simmer; cover and cook until bulgur is tender, 10–12 minutes.
2. Prep ingredients
Meanwhile, squeeze 2 tablespoons lemon juice into a large bowl. Trim half of the scallions then thinly slice. Pick and thinly slice mint leaves; discard stems. Rinse shrimp under cool water, then pat dry. Transfer shrimp to a medium bowl and toss with 1 teaspoon oil; season with salt and pepper.
3. Make lemon vinaigrette
Whisk 2 tablespoons oil into bowl with lemon juice. Season with ¼ teaspoon of salt and a few grinds of pepper.
4. Dress bulgur salad
Add cooked bulgur and sliced scallions to the bowl with lemon vinaigrette, and toss gently to combine. Season to taste with salt and pepper.
5. Cook shrimp
Heat a medium heavy skillet (preferably cast-iron) over high. Add shrimp, reduce heat to medium-high, and cook, stirring frequently, until shrimp are cooked through, 2–3 minutes. Remove skillet from heat. Add 1 tablespoon butter and 1½ teaspoons harissa spice blend, and stir to coat.
6. Finish salad & serve
Add spinach and sliced mint to bulgur salad, and toss to combine. Serve salad topped with shrimp and any pan juices. Enjoy!