I went to a lot of orchestra camps around 6th and 7th grade because I was a huge music nerd. Camp food is not always palatable, but we couldn’t just leave when we were done with our meals. We had to wait until everyone was finished so you would spend a lot of time staring at the leftovers on your plate. Due to sheer boredom, I would mush everything together just to see what color it turned into because I was a gross kid.

As an adult, I still mush everything together especially before I eat this shrimp and bulgur salad — it’s just more fun that way. Maybe I am still kind of gross.

For the record, it’s kinda brown when fully mushed.

For 4 servings:

• 1 c. quick-cooking bulgur
• 1/2 lb. shrimp, peeled and deveined
• 1 tbsp. olive oil
• 1/3 c. orange juice
• 1/2 c. basil, chopped
• 1/4 c. lemon juice
• 2 green onions, sliced
• 1/4 c. grapeseed oil
• 1 tsp. salt
• 1 tsp. freshly ground black pepper
• 1 tomato, diced
• 2 avocados, sliced
• Small basil leaves, to garnish

In a bowl, prepare the bulgur according to package directions. Sauté the shrimp in one tablespoon of olive oil; set side. In a small bowl, whisk the orange juice with the basil, lemon juice, green onions, and grapeseed oil to make a vinaigrette; season the vinaigrette with salt and pepper. In a large bowl, toss together the bulgur, shrimp, and tomatoes with the vinaigrette; season with additional salt and freshly ground black pepper if necessary. Garnish with the avocado slices and a few baby basil leaves.

You’re probably all “why would you tell me that story when you want me to try this recipe?” Just do it, okay?

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