Warm Lentil Salad with Seared Shrimp

By KeyIngredient

Ingredients

• 8 ounce(s) (1 1/4 cups) French green (de Puy) lentils, picked over and rinsed
• 2 large stalks celery, finely chopped
• 1 medium (6 to 8 ounces) onion, finely chopped
• 1 large carrot, finely chopped
• 2 clove(s)garlic, crushed with press
• 1 bay leaf
• 3 cup(s) water
• 4 sprig(s) fresh thyme, plus additional for garnish
• 8 large (16 to 20 count) shrimp, shelled and deveined, with tail part of shell left on if you like
• 3 tablespoon(s) extra virgin olive oil
• 1/2 cup(s)packed fresh flat-leaf parsley leaves, finely chopped
• 2 tablespoon(s) sherry vinegar
• 2 teaspoon(s) dijon mustard
• Salt
• Pepper

Preparation

Step 1

•In 4-quart saucepan, combine lentils, celery, onion, carrot, garlic, bay leaf, water, and 3 thyme sprigs. Heat to boiling on medium-high. Reduce heat to medium-low; cover and simmer 25 to 35 minutes or until lentils are tender.
•Meanwhile, from remaining thyme sprig, remove leaves and finely chop; discard stem. In medium bowl, combine shrimp, 1 tablespoon olive oil, and chopped thyme. Let stand 15 minutes while lentils simmer. Heat 12-inch skillet on medium-high until very hot. Add shrimp in single layer and cook 1 to 2 minutes or until browned. Turn shrimp over and cook 2 minutes longer or until shrimp just turn opaque throughout.
•Drain lentil mixture well and transfer to large bowl. Remove and discard bay leaf and thyme sprigs. Toss lentil mixture with parsley, vinegar, mustard, remaining 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Divide salad among serving plates. Top each serving with 2 shrimp; garnish with thyme sprigs.