Harissa-Spiced Shrimp with Herbed Bulgur Salad

• 
• small bag of baby spinach
• 1 1/2 tsp harissa spice blend
• 10 oz shrimp
• small bunch fresh mint
• 1 oz scallions
• 1 lemon
• 4 oz quick-cooking bulgur
• 4 TBL dried apricots
• 1 TBL butter
• olive oil
• salt and pepper

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!