Lentil Greek Salad With Corn And Spicy Shrimp

Ingredients

• 1 cup green or brown lentils, rinsed and drained.
• 2 cups water or vegetable broth.
• 1 cup corn kernels (fresh or frozen).
• 1 cup cherry tomatoes, halved.
• 1 cucumber, diced.
• 1 bell pepper, diced.
• 1/4 red onion, finely chopped.
• 1/2 cup feta cheese, crumbled (optional).
• 1 pound shrimp, peeled and deveined.
• 2 tablespoons olive oil, plus extra for drizzling.
• 1 teaspoon paprika.
• 1/2 teaspoon cayenne pepper.
• 1 clove garlic, minced.
• Salt and pepper to taste.
• 1/4 cup olive oil for dressing.
• 3 tablespoons red wine vinegar.
• 1 teaspoon Dijon mustard.
• 1 teaspoon honey or maple syrup.
• Salt and pepper to taste for dressing.
• Fresh herbs (parsley or dill), chopped for garnish.

Instructions

1. In a medium saucepan, combine lentils and water or vegetable broth. Bring to a boil, then reduce heat to low and let simmer for about 20-25 minutes, or until lentils are tender but not mushy. Drain any excess liquid and set aside to cool.
2. In a bowl, combine shrimp with olive oil, paprika, cayenne pepper, minced garlic, salt, and pepper. Mix well and allow the shrimp to marinate for at least 10 minutes.
3. Heat a skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes on each side, or until they turn pink and opaque. Remove from heat and set aside.
4. In a large bowl, combine cooked lentils, corn, cherry tomatoes, cucumber, bell pepper, red onion, and feta cheese. Toss gently to combine all ingredients.
5. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper until well combined.
6. Pour the dressing over the salad mixture and toss gently to coat. Top with the sautéed shrimp and garnish with fresh herbs.
7. Serve immediately or chill in the refrigerator for about 30 minutes before serving.

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