Pesto Lentil Salad with Honey Lemon Shrimp

In a medium size pot, add the split peas, lentils, garlic and salt. Cover with the water. Bring to a boil and reduce to simmer. Cover with lid but leave ajar for steam to escape. Simmer for 30 minutes until peas and lentils are tender. If the water has evaporated and the lentils still aren’t tender, add a little more water until they are thoroughly cooked. Remove from heat, drain excess water and remove garlic cloves. Toss in the pesto, tomatoes and spinach.

Meanwhile, for the honey lemon shrimp, in a plastic bag add the peeled raw shrimp, honey, garlic, and the juice and zest of the lemon. Season with a little salt and pepper and toss everything together to coat. Place in the refrigerator and marinate for 10 minutes.

In a medium size pan, heat olive oil over medium high heat. Add shrimp to the pan and cook 2 minutes on each side until shrimp are pink and no long opaque.

Toss chives with the shrimp and serve on top of the lentil salad. Enjoy!