Shrimp Bulgur Salad With Avocado Relish And Chipotle Dressing - cooking recipe

Ingredients

CHIPOTLE SALAD DRESSING 3 CUPS
4 tablespoons white wine vinegar
4 tablespoons water
2 small shallots or 2 tablespoons white onions, diced
2 tablespoons Dijon mustard
2 2 tablespoons agave nectar or 2 tablespoons honey
1 egg yolk
3 chipotle peppers (in adobo) or 3 chipotle chiles in adobo
1 cup olive oil (not extra-virgin)
SHRIMP BULGUR SALAD (use 1/4 cup chipotle salad dressing)
1 cup lb 2 medium or # 3 coarse bulgur wheat or 1 cup cracked farro
2 cups water
1/2 green pepper (4 rings and rest chopped)
12 ounces frozen salad shrimp (thawed) or 12 ounces canned shrimp
1 cup chopped celery
1/2 teaspoon salt (optional)
1/4 cup cheddar cheese, shredded
AVOCADO RELISH
3 small avocados, diced
1 small red onion, diced
12 ounces roasted red peppers, drained
1 lime, juice of
1 bunch cilantro, chopped
1/4 cup green onion, sliced
salt and pepper (to taste)

Preparation

CHIPOTLE SALAD DRESSING:
Place the first 7 ingredients in a blender and blend on high for 1 minute.
With the blender running, slowly drizzle in oil and blend until emulsified.
Reserve until needed, in top of double boiler over simmering water.
SHRIMP BULGUR SALAD:
Combine bulgur and water; let stand until bulgur is soft--about 30 minutes. Drain and marinate in Chipotle salad dressing (or French or Catalina salad dressing). Chill.
Cut 4 rings from green peppers; cut rings in half. Set aside 8 shrimp.
Chop remaining green pepper and add to the chopped celery. Combine remaining shrimp, chopped green pepper and celery, cooked bulgur and shredded Cheddar cheese. Toss lightly.
Pack into 4 rice molds or 6-oz ramekins, seal with plastic wrap, and refrigerate until serving.
AVOCADO RELISH:
Place all ingredients in a medium mixing bowl, and carefully fold together with a rubber spatula or wooden spoon. Season, to taste, with salt and pepper.
Cover with plastic wrap and refrigerate until serving.
FOR SERVING:
Unmold each SHRIMP BULGUR RICE rice mold or ramekin onto salad plate.
Spoon 1/4 of the AVOCADO RELISH in a circle around each rice mound.
Pour CHIPOTLE SALAD DRESSING as outer circle.
Top each mound of SHRIMP BULGUR RICE with 2 half-circles of green bell pepper and 2 reserved shrimp.