Spanish Lentil Salad with Shrimp and Manchego | culture: the word on cheese

Ingredients

• 1½ cups green French lentils
• 2 tablespoons extra-virgin olive oil (divided)
• 3 ounces dried chorizo (finely chopped)
• 1 yellow onion (finely chopped)
• 2 cloves garlic (minced)
• 1 stalk celery (finely chopped)
• 1 small fennel bulb (quartered, cored, and finely chopped)
• Leaves from 2 to 3 sprigs thyme (chopped)
• 2 teaspoons smoked paprika (divided)
• 2 tablespoons plus 2 teaspoons red wine vinegar (divided)
• Kosher salt (to taste)
• Freshly ground black pepper (to taste)
• 1¼ pounds large shrimp (peeled and deveined)
• 2 teaspoons grapeseed (canola, or other neutral oil)
• 2 heads frisée (white and light green parts only, torn into bite-size pieces)
• 4 ounces Manchego cheese (shaved)