Food & Cooking Recipes Grilled Shrimp with Lentil Tabbouleh By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Servings: 4 Grilled shrimp on a salad of lentils and fresh herbs makes a light summer meal. Ingredients 1 cup small green or brown lentils 1 clove garlic, peeled 1 bay leaf ½ teaspoon ground cumin Salt and freshly ground pepper 1 orange, lemon, and lime 1 ½ tablespoons olive oil ½ seedless cucumber (about 1 pound), peeled if waxy ¼ medium red onion, peeled and cut into ¼-inch dice 2 large tomatoes, cut into ¼-inch dice ½ cup fresh mint leaves, chopped ½ cup fresh parsley leaves, chopped 1 cup watercress leaves, chopped 2 teaspoons lemon juice 2 ½ 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. Print