Warm Bulgur and Lentil Salad with Roasted Shrimp

INGREDIENTS

1 lb

(17 to 21 count) shrimp, large

1/4 cup

Italian parsley, fresh

1/2

Onion, medium

1 cup

Or french lentils, dried green brown

1 cup

Chicken or vegetable broth

1/2 cup

Bulgur

1/2 cup

Red peppers, roasted jarred or homemade

1/4 tsp

Salt

3 tbsp

Olive oil

1 tbsp

Sherry vinegar

1 cup

Water