Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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
1/4-inch dice; add to juice. Toss with 1/2 T oil and season with salt
and pepper. Set aside.

3. Cut cucumber on diagonal into 1/4-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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