Grilled Shrimp with Lentil Tabbouleh - Martha Stewart Liv
| Yield: | 4 Servings |
| Categories: | Main Dishes, Fish, Soups |
| 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 |
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