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Moroccan Shrimp Skewers


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3/4 cup bulgur (cracked wheat)

1 tablespoon ground coriander

2 teaspoons mild smoked paprika

2 teaspoons crushed or ground fennel seed

1/2 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper, divided

1 1/4 pounds large shrimp, peeled and deveined, with tails on

3 medium yellow squash (or mixture of yellow and zucchini), cut into 1/2" thick half rounds

24 large grape tomatoes

1 pickling cucumber or 1 small cucumber, chopped

1/2 ripe avocado, chopped

1/4 cup chopped parsley

2 tablespoons lemon juice

1 tablespoon olive oil

1 teaspoon lemon zest

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