Place bulgur wheat in a heatproof glass bowl and add the boiling stock. Stir, cover and allow to stand 30 minutes.
Meanwhile, in a large bowl, stir together shrimp, tomatoes, onions, parsley, lemon juice, olive oil, garlic salt, zest and pepper.
Fluff the bulgur wheat and let cool to room temperature.
Add to the shrimp mixture, cover and refrigerate at least 2 hours before serving over lettuce leaves.
Note: you can substitute an equal amount of farro, however, follow the package directions for preparation.Nutrition information: 269 calories; 8.6g fat; 275mg sodium; 21.1g carbohydrates; 28.1g protein.