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1.
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Put the lentils in a colander under running water.
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Rinse the lentils really well and set aside.
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2.
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In a small pot, melt the butter over medium heat and add the shallots.
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Cook the shallots until they are golden brown, 5-7 minutes.
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3.
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Add the lentils and stir with the shallots to combine and heat for a minute.
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4.
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Add the broth and stir.
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Reduce heat to low and put a lid on the pot.
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Simmer the lentils for about 15 minutes, and then let the pot sit for another 15 covered, with the heat turned off.
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5.
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While the lentils are sitting, work on the shrimp.
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6.
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In a small bowl, combine the oil, garlic and spices.
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Roll the shrimp in the spice marinade and let them sit a few minutes.
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7.
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Then heat a pan over high heat and once the pan is hot add the shrimp (which are coated in the spice mixture.)
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8.
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Cook until the outside of each shrimp is seared and crispy, about 2-3 minutes on each side.
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The shrimp should be somewhat blackened with the spice mixture on the outside, and just cooked through in the center.
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Add the butter into the pan and remove the pan from the heat.
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Swirl the butter to pick up the remnants of the spice mixture in the pan.
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9.
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Add the shrimp and the butter to the top of the lentils.
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Serve hot.
