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Lentil and Shrimp Salad
(Serves 4)

1 package Captain’s Cut® Shrimp Scampi with Roasted Garlic, thawed
1 leek (white part only), chopped
1 small carrot, finely chopped
2 cloves garlic, minced
3 Tbsp. olive oil, divided
2 Tbsp. red-wine vinegar
1 tsp. dried oregano
2 Tbsp. chopped parsley
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1 19-oz. can lentils, drained and rinsed
1 stalk celery, chopped
1/2 cup crumbled feta cheese
Lettuce

• Remove tails from shrimp; set shrimp aside.
• In large skillet, cook leek, carrot and garlic in 1 Tbsp. olive oil over medium heat until softened, about 3 minutes.
• Add shrimp and cook, stirring, 3 minutes longer or until shrimp are cooked; remove from heat.
• In medium bowl, combine remaining oil, vinegar, oregano, parsley, salt and pepper.
• Add shrimp mixture, lentils and celery; toss to coat.
• Sprinkle with feta cheese and serve over lettuce, at room temperature or chilled.