SPICY SHRIMP TABBOULEH

2/3 cup water
1/3 cup bulgur
1/4 cup bottled fat-free ranch salad dressing
1/4 teaspoon finely shredded lime peel
1 tablespoon lime juice
1/8 teaspoon crushed red pepper
1/2 cup fresh pea pods, halved crosswise
1/4 cup chopped radish or daikon
1/4 cup snipped fresh cilantro
2 tablespoons bias-sliced green onion
4 ounces cooked shrimp, peeled and deveined, halved lengthwise and frozen; *see tip

In a small saucepan, combine the water and bulgur. Bring the water to boiling; reduce heat. Cover and simmer about 15 minutes or until most of the water is absorbed and bulgur is tender.

Meanwhile, for dressing, in a small bowl, combine dressing, lime peel, lime juice, and red pepper.

Stir pea pods into bulgur; transfer to a medium bowl. Stir in radish, cilantro, green onion, and dressing. Divide mixture between 2 airtight storage containers. Cover and chill overnight.

Stir half of the frozen shrimp into each container of bulgur mixture. For each serving, pack a container in an insulated container with an ice pack. Serve within 5 hours.

Servings: 2
Source: Better Homes and Gardens, Diabetic Living, Spring 2006