Place bulgur in a bowl and pour the boiling water over. Cover with plastic wrap
and let stand until bulgur is tender and most of the water is absorbed, about 1 to 2 hours.
off any excess liquid from the bulgur and stir in the arugula, green onions and mint.
together the lemon juice, garlic and oil and season with salt and pepper. Pour the mixture over the bulgur and season with salt and pepper.
to a platter and top with the grilled shrimp
. Garnish with fresh mint leaves.