It’s our favorite month of the year, October, which can only mean one thing:

it’s National Seafood Month!

Here at Wild American Shrimp, we’ll be celebrating all month long with daily blog posts on Wild American Shrimp recipes, history, sustainability, health, nutrition, processors, Chef Advocates, and more! We’re taking the opportunity to celebrate everything we love about shrimp by giving you as much shrimp content as possible!

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Speaking of Chef Advocates, we’re happy to announce that nominations for the American Shrimp Processors Association’s 2020 Chef of the Year are officially open starting today! If you have a favorite local chef or Chef Advocate that you believe best captures the American Shrimp Processors Association’s ideals of showing support for wild-caught, American shrimp: visit our online nomination form to nominate them today! One winner will be chosen to represent all of ASPA as “Admiral of Advocacy” for the year! All nominations for Wild American Shrimp’s 2020 Chef of the Year must be submitted by Wednesday, October 21st at 5:00 PM CST. The winner will be chosen and announced on Friday, October 30th!

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Of course, what would Chef Advocates be without Chef Advocate Recipes? And there’s no better way to kick-off National Seafood Month and nominations for the American Shrimp Processors Association’s 2020 Chef of the Year than by cooking up the most recent recipe from our 2019 Chef of the Year, David Guas: Grain Salad with Grilled Shrimp and Sweet Peppers! With a perfect mix of spiciness and sweetness, this dish is sure to please at any meal!

Grain Salad with Grilled Shrimp and Sweet Peppers

Ingredients

4 (8-inch) wooden or metal skewers

3/4 cup uncooked bulgur wheat (bulgur is wheat that’s been parboiled, dried, and cracked into nibbly bits: it cooks fast and is very versatile)

5 1/2 tbsp. olive oil, divided

1 1/14 tsp. kosher salt, divided

3/4 tsp. freshly ground black pepper, divided

1 lb. peeled, medium-size raw Wild American Shrimp, deveined

8 oz. mini bell peppers

1 bunch green onions

4 1/2 tsp. fresh lemon juice

1/3 cup coarsely chopped fresh flat-leaf parsley

Directions

Light charcoal grill or preheat gas grill to 350° to 400° (medium-high). Soak wooden skewers in water for 30 minutes (omit if using metal skewers).

Cook bulgur according to package directions. Toss together cooked bulgur, 2 tbsp. oil, 1/2 tsp. salt, and 1/2 tsp. pepper; spread on a baking sheet. Cool completely (about 15 minutes); transfer to a large bowl.

Toss together shrimp, 1 tbsp. oil, 1/4 tsp. salt, and the remaining 1/4 tsp. pepper. Thread shrimp onto skewers. Toss together peppers and 1 tbsp. oil.

Grill shrimp and peppers, covered with grill lid, 2 minutes on each side, or just until shrimp turn pink. Brush onions with 1 1/2 tsp. oil and grill, covered with grill lid, 1 minute on each side. Slice peppers; cut onions into 1/2-inch-long pieces.

Toss together bulgur mixture, peppers, onions, lemon juice, remaining 1 tbsp. oil, and remaining 1/2 tsp. salt. Top with parsley and shrimp.

Cook Time: 1 hour

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Lastly, we want to know how you are celebrating National Seafood Month! Make sure to use the hashtag #NationalSeafoodMonth with any recipes, photos from shrimp taco night, or days out on the boat looking for your next catch. You can also tag us on Facebook and Instagram @WildAmericanShrimp or on Twitter @WildUSShrimp!