-
1
CHIPOTLE SALAD DRESSING:
-
2
Place the first 7 ingredients in a blender and blend on high for 1 minute.
-
3
With the blender running, slowly drizzle in oil and blend until emulsified.
-
4
Reserve until needed, in top of double boiler over simmering water.
-
5
SHRIMP BULGUR SALAD:
-
6
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.
-
7
Cut 4 rings from green peppers; cut rings in half. Set aside 8 shrimp.
-
8
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.
-
9
Pack into 4 rice molds or 6-oz ramekins, seal with plastic wrap, and refrigerate until serving.
-
10
AVOCADO RELISH:
-
11
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.
-
12
Cover with plastic wrap and refrigerate until serving.
-
13
FOR SERVING:
-
14
Unmold each SHRIMP BULGUR RICE rice mold or ramekin onto salad plate.
-
15
Spoon 1/4 of the AVOCADO RELISH in a circle around each rice mound.
-
16
Pour CHIPOTLE SALAD DRESSING as outer circle.
-
17
Top each mound of SHRIMP BULGUR RICE with 2 half-circles of green bell pepper and 2 reserved shrimp.
