Roasted Shrimp with Green Lentil Sun Dried Tomato and Mint Salad
Ingredients
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, minced
- 1 small onion, minced
- 1 small carrot, finely diced
- 1 small celery rib, finely diced
- 1 quart water
- 1 cup French green lentils, rinsed
- 1 bay leaf
- 6 sun-dried tomato halves (not oil-packed)
- 1/4 cup chopped mint
- 1 1/2 teaspoons balsamic vinegar
- 1 teaspoon honey
- Salt and freshly ground pepper
- 1 pound large shrimp, shelled and deveined
Instructions
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