12 cooked large whole shrimp, peeled (or more, to taste)
Drain soaked sorghum and discard water. In heavy medium saucepan, combine sorghum, 1/2 teaspoon salt and 3 cups water. Bring to boil. Cover and reduce heat, simmering for 40-45 minutes. Transfer to strainer and drain well. Set aside.
Make dressing: In screw-top jar, shake lemon juice, oil, vinegar, remaining 1/4 teaspoon sea salt and pepper until thoroughly blended and creamy. Set aside.
Toast pumpkin seeds in a skillet over medium heat, stirring constantly until lightly browned, about 5 minutes. Set aside.
In large bowl, combine sorghum and vegetables and toss to blend. Add dressing and toss until all ingredients are well-coated. Let stand for 20 minutes before serving.
Arrange mixed greens on a large platter, top with tabbouleh, arrange shrimp on top and serve, garnished with fresh parsley.