Mince the shallot and stir-fry it in a saucepan with garlic and rosemary. Add the tomato paste, the lentils and stir to release the favour.
Now, cover with the vegetable broth, add salt and stir from time to time.
Shell the shrimps, remove the intestinal tract and wrap each shrimp with half a slice of San Daniele ham.
In a pan, heat a trickle of oil on a high heat and sear the shrimps.
Serve the lentil soup in single bowls, completing with 4 shrimps, a trickle of extra virgin olive oil and a slice of toasted bread.