Shrimp, Cucumber Salad with Feta

This recipe takes Greek food and transforms it into a
hunger squashing meal with 24 grams of protein.
This healthy Greek salad will tame a rumbling stomach.

Ingredients:
2/3 c medium-grind bulgur (next to the rice in most supermarkets)
1 2/3 c water
1/3 c fresh lemon juice
12 oz precooked peeled or thawed frozen shrimp, coarsely chopped
3/8 tsp black pepper
1 c diced cucumber
1 pint grape tomatoes
1/2 c chopped red onion
1/2 c chopped parsley
2 Tbsp olive oil
1/2 c (2 oz) crumbled feta cheese
1/4 tsp salt

Directions:
In a saucepan, combine bulgur, water,
and 2 tablespoons lemon juice; bring to a boil.
Cover and simmer until tender, about 15 minutes.
Drain and let cool.
Place shrimp in large serving bowl.
Sprinkle with 2 tablespoons lemon juice
and 1/8 teaspoon pepper. Let stand for 5 minutes.
Stir in cucumber, tomatoes, onion, parsley, oil, and cheese.
Add salt, remaining lemon juice,
and remaining 1/4 teaspoon pepper and toss.
Stir in cooled bulgur.
Divide evenly into four salad bowls.