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Gallery Recipe Summary Servings: 4

Ingredients Ingredient Checklist 1 cup small green or brown lentils 1 clove garlic, peeled 1 bay leaf 1/2 teaspoon ground cumin Salt and freshly ground pepper 1 orange, lemon, and lime 1 1/2 tablespoons olive oil 1/2 seedless cucumber (about 1 pound), peeled if waxy 1/4 medium red onion, peeled and cut into 1/4-inch dice 2 large tomatoes, cut into 1/4-inch dice 1/2 cup fresh mint leaves, chopped 1/2 cup fresh parsley leaves, chopped 1 cup watercress leaves, chopped 2 teaspoons lemon juice 2 1/2 teaspoons sherry vinegar 12 jumbo shrimp (about 1 pound), peeled and deveined

Gallery

Recipe Summary Servings: 4

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 1 cup small green or brown lentils 1 clove garlic, peeled 1 bay leaf 1/2 teaspoon ground cumin Salt and freshly ground pepper 1 orange, lemon, and lime 1 1/2 tablespoons olive oil 1/2 seedless cucumber (about 1 pound), peeled if waxy 1/4 medium red onion, peeled and cut into 1/4-inch dice 2 large tomatoes, cut into 1/4-inch dice 1/2 cup fresh mint leaves, chopped 1/2 cup fresh parsley leaves, chopped 1 cup watercress leaves, chopped 2 teaspoons lemon juice 2 1/2 teaspoons sherry vinegar 12 jumbo shrimp (about 1 pound), peeled and deveined

Directions

In a 3-quart saucepan, combine 4 cups water, lentils, garlic, bay leaf, cumin, andsalt and pepper to taste, and bring to a boil. Reduce heat and simmer until lentils are tender, about 30 minutes.

Meanwhile, with a sharp knife, remove peel and pith from fruit. Over a bowl, cut away membrane, collecting juice. Chop fruit into 1/4-inch dice; add to juice. Toss with1/2 tablespoon oil and season with salt and pepper. Set aside.

Cut cucumber on diagonal into 1/4-inch slices, then cut into thin strips. Set aside.

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.

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

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

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All Reviews for Grilled Shrimp with Lentil Tabbouleh

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Grilled Shrimp with Lentil Tabbouleh

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest