Lentil, cucumber, and grapefruit salad with shrimp

Ingredients for 2 servings:

• 100 g lentils
• 1 grapefruit(s)
• ½ cucumber(s)
• ½ onion(s), red
• 35 g olives, green
• 100 g leaf lettuce(s)
• ½ chili pepper(s)
• 1 tbsp balsamic vinegar
• salt and pepper
• 1 pinch(s) of sugar
• 1 tbsp olive oil
• 1 garlic clove(s)
• 8 shrimp(s), raw, headless, with shell
• 1 tbsp oil
• 1 tbsp sesame seeds, roasted

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 10 minutes

Cook the lentils and let cool. Peel the grapefruit so that all the white pith is removed. Using a sharp knife, scoop out the fillets between the membranes. Halve the cucumber, remove the seeds, and slice. Also slice the onion. Mix the grapefruit, olives, cucumber, onion, and lentils. Squeeze the juice from the membranes of the grapefruit. Trim and wash the chili pepper and cut into rings. Mix the grapefruit juice, vinegar, and chili. Season with salt, pepper, and sugar. Whisk in the olive oil. Drizzle the vinaigrette over the lentil salad. Trim and wash the lettuce, and drain well. Peel and finely chop the garlic. Peel the prawns, except for the tail fin, and remove the intestines. Wash the prawns and pat dry. Heat the oil in a pan and fry the prawns for 2-3 minutes, turning occasionally. Add the garlic just before the end of the cooking time. Season with salt and pepper. Arrange the leaf lettuce in bowls, then top with the lentil salad, four shrimp each, and some toasted sesame seeds.