Grilled shrimp with lentil tabbouleh - martha

4 Servings

Ingredients

Quantity Ingredient
1 cup Small green or brown lentils
1 Clove garlic, peeled
1 Bay leaf
½ teaspoon Ground cumin
Salt & freshly ground pepper
1 Orange, lemon, and lime
1½ tablespoon Olive oil
½ Seedless cucumber (about 1 lb), peeled if waxy
¼ medium Red onion, peeled and cut into 1/4-inch dice
2 larges Tomatoes, cut into 1/4-inch dice
½ cup Fresh mint leaves, chopped
½ cup Fresh parsley leaves, chopped
1 cup Watercress leaves, chopped
2 teaspoons Lemon juice
2½ teaspoon Sherry vinegar
12 Jumbo shrimp (about 1 lb), peeled and deveined

Directions

1. In a 3-quart saucepan, combine 4 C water, lentils, garlic, bay leaf, cumin, and salt and pepper to taste, and bring to a boil.

Reduce heat and simmer until lentils are tender, about 30 minutes.

2. Meanwhile, with a sharp knife, remove peel and pith from fruit.

Over a bowl, cut away membrane, collecting juice. Chop fruit into ¼-inch dice; add to juice. Toss with ½ T oil and season with salt and pepper. Set aside.

3. Cut cucumber on diagonal into ¼-inch slices, then cut into thin strips. Set aside.

4. Drain lentils; discard garlic and bay leaf, let cool. Toss with onion, tomatoes, mint, parsley, watercress, lemon juice, vinegar, remaining oil, and salt and pepper to taste. Set aside.

5. Heat grill or cast-iron grill pan. Marinate shrimp for 10 minutes in 2 T of the citrus dressing. Remove shrimp, season with salt and pepper, and grill until opaque, about 3 to 4 minutes per side.

6. Divide the cucumbers among 4 plates. Top each with a quarter of the lentils and 3 shrimp. Spoon citrus dressing over salads.

Martha Stewart Living/August/94 Scanned & fixed by Di Pahl

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