Cook lentils and set aside to cool. Make extra and keep in the fridge or freezer if desired.
In a food processor, combine shrimp marinade and dressing ingredients (ginger through salt) and blend until smooth. Set ½ aside to use for salad dressing.
Add shrimp to a stainless steel bowl and use ½ of the marinade to coat the shrimp. Marinate and chill in the fridge for 20-30 minutes.
Preheat grill and cook shrimp on each side (use skewers if needed or sauté if you don’t want to grill), 1 ½ to 2 minutes per side. Remove the cooked shrimp from the grill and set aside.
Combine greens, cooked lentils, cherry tomatoes and almonds in a large bowl. Toss with the remaining dressing.
Evenly distribute the lentil salad among 4 plates or bowls. Top with 5-6 oz. of grilled shrimp. Enjoy!