Instructions: 1. In a 3-quart saucepan, combine 4 C water, lentils, garlic, bay leaf, cumin, and salt and pepper to taste, and bring to a boil. Reduce heat and simmer until lentils are tender, about 30 minutes.

2. Meanwhile, with a sharp knife, remove peel and pith from fruit. Over a bowl, cut away membrane, collecting juice. Chop fruit into 1/4-inch dice; add to juice. Toss with 1/2 T oil and season with salt and pepper. Set aside.

3. Cut cucumber on diagonal into 1/4-inch slices, then cut into thin strips. Set aside.

4. Drain lentils; discard garlic and bay leaf, let cool. Toss with onion, tomatoes, mint, parsley, watercress, lemon juice, vinegar, remaining oil, and salt and pepper to taste. Set aside.

5. Heat grill or cast-iron grill pan. Marinate shrimp for 10 minutes in 2 T of the citrus dressing. Remove shrimp, season with salt and pepper, and grill until opaque, about 3 to 4 minutes per side.

6. Divide the cucumbers among 4 plates. Top each with a quarter of the lentils and 3 shrimp. Spoon citrus dressing over salads.

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