Recipe - Grilled Shrimp With Lentil Tabbouleh - Martha Stewart Liv

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

1. In a 3quart 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 1/4inch dice;
add to juice. Toss with One half T oil and season with salt and pepper. Set
aside.

3. Cut cucumber on diagonal into 1/4inch 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 castiron 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
Posted to MMRecipes Digest V4 #035 by John Merkel jmerk@doitnow.com on
Feb 3, 1997.