- 30 min
Allergens: Gluten, Shellfish, Sulphite, Wheat
Bring a pot of water to a boil. Segment the orange. Quarter the fennel. Thinly slice the fennel and the radish. Grate the garlic. Chop the mint,
Cook the bulgur
Add the bulgur to the pot of salted water. Cook for around 20 minutes. Rinse under cold running water and drain.
Make the salad
In a large bowl, mix together the bulgur, the orange segments and their juices, the fennel, the radish and the mint. Add a drizzle oil, the wine vinegar to taste and the half of the honey. Season well. As desired, let the salad and the bulgur separate.
Cook the shrimps
Heat a drizzle of oil in pan over medium-high heat. Thread the shrimps onto the skewers. Add to the pan the garlic, the rest of the honey and the skewers. Cook for around 1-3 minutes and on each side. Remove from the pan.
Plate your dish
Check seasonning. Serve with the shrimps skewers with the salad. Bon appétit!