Lemony Bulgur Salad with Shrimp and Spinach

In a bowl , cover the bulgur with warm tap water. Let stand until the grains are tender, about 2 hours. Drain the bulgur well.

In a large bowl, whisk the lemon zest with the lemon juice and chopped dill. Whisk in the olive oil . Add the bulgur, shrimp , baby spinach, sliced radishes and pine nuts and toss to coat. Season with salt and pepper and serve.

MAKE AHEAD:

The salad can be refrigerated for up to 1 day. Add the spinach, radishes and pine nuts just before serving.