8 gr BBQ shrimp spice blend (spices (including mustard), brown sugar, salt, onion, smoked hickory flavour, sunflower oil, kosher salt)
Char the broccoli
Preheat the oven to 450°F. On a lined sheet pan, toss the broccoli with a drizzle of oil; season with S&P. Toss to coat and arrange in a single, even layer. Roast in the oven, flipping halfway through, 14 to 18 minutes, until tender when pierced with a fork. Switch the oven to broil and cook, 1 to 2 minutes, until slightly charred.
Start the shrimp
While the broccoli cooks, in a large, high-sided pan, heat a drizzle of oilon medium. Pat the shrimp dry with paper towel and remove the shells from the tails; season with ½ the spice blend and S&P. Add the shrimp* in a single, even layer and cook, 2 to 3 minutes per side, until opaque and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan and set aside in a warm spot.
Mise en place
While the shrimp cook, drain and rinse the lentils. Roughly chop the parsley leaves and stems.
Start the lentils
In the reserved pan, heat a drizzle of oil on medium. Add the mirepoixandgarlic. Cook, stirring frequently, 2 to 3 minutes, until beginning to soften. Add the tomato sauce, lentils and 1 cup of water (double for 4 portions); season with the remaining spice blend and S&P. Bring to a boil, then reduce the heat and let simmer, stirring occasionally, 7 to 8 minutes, until heated through.
Finish the shrimp & lentils
To the pan of lentils, add the cooked shrimp and ½ the parsley and stir to combine. Cook, 1 to 2 minutes, until thoroughly combined; season with S&P to taste.
Plate your dish
Divide the finished shrimp and lentils between your plates and garnish with the remaining parsley. Serve the roasted broccoli on the side.
