Make-Ahead Grilled Shrimp, Bulgur & Kale Jars
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Make-Ahead Grilled Shrimp, Bulgur & Kale Jars

Prep: 20 minutes plus chilling
Grill: 5 minutes • Serves: 4

1 pound raw 26-30 count tail-off peeled and deveined shrimp, thawed if necessary
1/4 cup plus 3 tablespoons extra virgin olive oil
3/4 teaspoon kosher salt
3/4 teaspoon fresh cracked black pepper
2 garlic cloves, minced
3/4 cup fresh lemon juice
2 tablespoons Dijon mustard
1 cup dry bulgur wheat
1 cup chopped English cucumber
1/2 cup chopped red onion
1 cup halved cherry tomatoes
1 cup drained and rinsed garbanzo beans
1/2 cup crumbled feta cheese
2 cups baby kale
1/4 cup roasted salted sunflower seeds

1. Prepare outdoor grill for direct grilling over medium-high heat. Brush shrimp with 1 tablespoon oil; sprinkle with 1/4 teaspoon each salt and pepper. Place shrimp on hot grill rack; cover and cook 5 minutes or until shrimp turn opaque throughout, turning once. Cool shrimp completely.

2.In medium bowl, whisk garlic, lemon juice, mustard, and remaining 1/4 cup plus 2 tablespoons oil, and 1/2 teaspoon each salt and pepper. Makes about 1-1/4 cups.

3.In bottom of 4 (32-ounce) jars, divide bulgur; pour 1 cup garlic mixture into jars over bulgur. Over bulgur mixture, layer shrimp, cucumber, onion, tomatoes and beans, packing as necessary; pour remaining 1/4 cup garlic mixture over beans. Over beans, layer cheese, kale and sunflower seeds, packing as necessary; seal jars. Refrigerate jars at least 24 hours or up to 2 days before serving. Makes 4 jars.

Approximate nutritional values per serving (1 jar):
727 Calories, 46g Fat (9g Saturated), 159mg Cholesterol,
1381mg Sodium, 57g Carbohydrates, 10g Fiber, 28g Protein