Made with lots of herbs and only a bit of bulgur, this tabbouleh is dominated in a good way by parsley, mint, tomatoes, and onions.
About Clifford A. Wright
Clifford A. Wright is a food writer, cookbook author, and founder of Cook-Coquus.com. Wright primarily focuses on Mediterranean cuisines and is the author of over 15 books. He is also a contributor to Zester Daily and many print publications. He won the James Beard award for Cookbook for Best Writing on Food for his cookbook, A Mediterranean Feast. He also lectures on food at the Center for European Studies, Harvard University, Georgetown University, and the Culinary Institute of America. @cliffwright51
Pan-Fried Shrimp with Dill
These sassy fried shrimp are doused with plenty of lemon juice and fresh dill. Greek through and through. Opa!