SHRIMP BULGUR SALAD WITH AVOCADO RELISH AND CHIPOTLE DRESSING

Steps:

• 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.