Ingredients:
Makes six servings Sorghum 1 cup uncooked whole grain sorghum (soaked overnight in water to cover) 3/4 teaspoon sea salt, divided 3 cups water Dressing 2 tablespoons freshly squeezed lemon juice 3 tablespoons extra virgin olive oil 1 tablespoon sherry vinegar 1/8 teaspoon white pepper Vegetables 1/4 cup shelled raw pumpkin seeds or pine nuts 1 English or hothouse cucumber, unpeeled and chopped 3 green onions, chopped 1 small red bell pepper, chopped, or 12 grape tomatoes, halved 1 small yellow bell pepper, chopped 1/2 cup cooked edamame 1/2 cup chopped seasonal fruit (figs, pears, apples, oranges or dried cranberries) 1/2 cup chopped fresh parsley, plus extra for garnish 1/2 cup chopped fresh cilantro 1/4 cup chopped fresh mint 1/4 cup crumbled feta cheese or queso fresco (optional) Mixed greens

Instructions:
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.