Thaw shrimp if frozen. In a large bowl combine bulgur and 1/4 tsp of the salt; add boiling water. Let stand, covered, 15 minutes. Meanwhile, peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry.
In a small bowl whisk together the 2 Tbsp. oil and the lemon juice; stir into bulgur. Stir in half of the basil.
In an extra-large skillet heat the 1 1/2 tsp. oil over medium-high. Add shrimp; sprinkle with pepper and the remaining 1/4 tsp. salt. Cook and stir 3 to 4 minutes or until shrimp are opaque.
Divide bulgur among four bowls. Top with shrimp, tomatoes, pine nuts, cheese, and the remaining basil.
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15 g fat
(2 g saturated fat,
4 g polyunsaturated fat,
8 g monounsaturated fat),
240 mg cholesterol,
524 mg sodium,
32 g carbohydrates,
6 g fiber,
3 g sugar,
37 g protein.