Chop fennel into bits about the size of a pomegranate seed. Add the seeds, green onions, cilantro, lime juice, honey, ginger, sesame oil, salt and pepper, and toss. Set aside.
Place lentils, stock and salt in a medium saucepan on high and bring to a boil. Lower heat and simmer for 25 min or until lentils are tender. Drain excess stock.
Pre-heat oven to broil or heat a grill. Place shrimps in one layer on a sheet pan and sprinkle with olive oil, lemon juice, garlic, chili powder, salt and pepper. Toss and cook/grill until shrimps are no longer opaque.
Spoon the beluga lentils on a plate, top with shrimp. Serve with a side of the salsa.