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1
Note: Many of the steps should be done concurrently. While the oven is heating, peel and devein the shrimp, and start the chicken stock heating. While the stock is infusing and the tomatoes are roasting: pick through and rinse the lentils, mince the shallot, and chop the parsley. While the lentils are cooking finish the vinaigrette. The whole dish can be finished in not much more than an hour, so is feasible for a week night meal, and fantastic enough for a celebratory supper.
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2
For the vinaigrette: Heat oven to 400u00b0 F. Core tomatoes, then cut in half lengthwise. Remove the seeds. Place the tomato halves cut side down on a parchment lined baking sheet, and smash them so they are fairly flat. The skin will split in several places, use a paring knife to help it if needed. Brush tomatoes with olive oil. Bake until skin is spotted brown, about 25 to 30 minutes. Allow to cool 10 to 15 minutes, or until easily handled.
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3
Peel the skin from the tomatoes. Transfer the tomatoes to food processor. Add 2 tablespoons vinegar, shallot, salt, cumin, paprika, and black pepper. Process until homogenous. While processing, slowly drizzle in the olive oil. Taste and add additional salt, pepper, or vinegar. Add the parsley, and pulse several times to combine. The parsley should essentially be minced, not fully incorporated.
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4
For the shrimp and lentils: Peel and devein shrimp, saving the shells. Toss the shrimp with kosher salt, black pepper, and sugar. Cover and refrigerate.
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5
Combine the shells with the chicken stock and bay leaf in a 2 to 3 quart saucepan. Bring to a simmer over high heat, then reduce heat to maintain. After 15 to 20 minutes, strain the shells and bay leaf from the stock.
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6
Return the stock to the pan and add the lentils. Bring to a boil over high heat, then reduce heat to a simmer. Cook until the lentils are tender, about 25 to 30 minutes. Drain the lentils, and return them to the pan. Stir in most of the vinaigrette, leaving some to drizzle over the final dish. Keep the pan covered over very low heat, stirring occasionally until ready to serve.
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7
Remove the shrimp from the refrigerator. Heat 1 tablespoon olive oil in a 12-inch skillet over medium high heat until the oil is just starting to smoke. Add half of the shrimp in a single layer. Cook about 1 minute, the bottom third to half of the shrimp should be opaque. Remove the skillet from the heat, then flip the shrimp over. Allow the residual heat from the pan to cook the shrimp until all but the very center of the shrimp are opaque, about 30 more seconds. Transfer the shrimp to a plate, and repeat the process with the remaining olive oil and shrimp. Add the first set of shrimp back to the pan. Cover to allow the residual heat to fully cook the shrimp, about 1 to 2 minutes.
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8
While the shrimp are finishing up, thinly slice the avocado. Give the lentils a final stir. Plate the dish with the lentils on the bottom, topped with the shrimp and avocado, and drizzled with the remaining vinaigrette.
