Bulgur Risotto with Corn and Shrimp

Fiber rich bulgur and protein packed shrimp
in this mix will keep you full for hours
but it takes mere minutes to make.

Ingredients:
2 tablespoons olive oil
3 cloves garlic, finely chopped
1 cup bulgur wheat
1/2 teaspoon salt
12 ounces fresh or frozen (thawed) raw shrimp, shelled and deveined
2 cups fresh or frozen corn kernels
1 medium red bell pepper, cored, seeded and chopped
2 limes (1 juiced, 1 cut into wedges)
1/4 teaspoon red pepper flakes
1/4 cup cilantro, chopped

Directions:
Heat oil in a large pot over medium heat.
Cook garlic, stirring, for 30 seconds;
add bulgur and salt; stir 1 minute more.
Gradually stir in 2 cups boiling water,
1/2 cup at a time,
(waiting until bulgur absorbs it to add more),
until bulgur is slightly soupy, 8 to 10 minutes.
(You might not use all the water.)
Add shrimp. Cook, stirring constantly,
until it turns pink, 2 to 3 minutes.
Add corn, bell pepper, juice from 1 lime
and red pepper flakes; stir,
adding water to keep mixture creamy.
Cook, stirring, until corn and pepper
are warmed through, 1 to 2 minutes.
Add cilantro; serve with lime wedges.