Shrimp and Bulgar Wheat with Mexican flavors

The hubs declared this dish one of his favorites I've ever made, which is high praise for something that falls in the healthy category!!  It was really easy and took no time at all.  I did a true "mise en place," meaning having everything chopped and ready ahead of time because it only takes about 15 min to cook and I didn't know when the hubs would get home from work.

I have never cooked with bulgar wheat, but thankfully I decided to give it a go with this Epicurious recipe.

Here's what I used-

Clockwise from the top:
1/4 tsp red pepper flakes
3 chopped cloves of garlic
1 lime worth of juice
1 lime cut into wedges
1 red pepper, diced
2 fresh ears of corn, cut off the cob
1 lb of wild shrimp (trying to stay off farm raised seafood), shells off and deveined
and in the middle,
1 cup bulgar wheat (purchased from Fresh Direct)
and 1/2 cup chopped fresh cilantro

Start with a large pot and add a swirl of extra virgin olive oil over medium high heat.  Add the garlic and cook for 1 min.  Meanwhile, add 2 cups of water to your microwave for 2 min so that it boils.  Add the bulgar wheat to the garlic in the pot and cook for a minute or two until you can smell it getting toasted a bit.  Add about 1/2 tsp of salt as well.
Then, add the first 1/2 cup of boiling water.  Stir until the wheat has absorbed the liquid and continue adding the water a 1/2 cup at a time. After the 2 cups are incorporated, the wheat will be just slightly soupy.  This should take about 7-8 min in total.  The rest of the water will continue to be absorbed over the next few minutes.

Then add the shrimp to the pan and cook for another 3-4 minutes until the shrimp are JUST cooked. They still needed a few minutes here.

Then add the corn, red pepper, lime juice, and red pepper flakes and cook for another 2 minutes.

Finally, turn the heat off and add the cilantro and serve with a lime wedge.

This would make the easiest dinner party ever. I would prep everything before your guests arrive, and then it just needs 15 minutes to cook and voila! A Mexican flavored, healthy dish.
I would serve chips and salsa and a nice manchego cheese while guests arrived, and serve the dish with a slice of avocado on top and a crostini on the side.  It pairs beautifully with a light Sauvignon Blanc or fruity Pinot Grigio.