Warm Shrimp and Farro Salad

🥘 Ingredients

• arugula
  4 oz
• farro
  1 c
• garlic
  2 clove
• green beans
  8 oz
• lemon
  2 unit
• mint
  ½ oz
• olive oil
  1/3 c
• pepper
• red bell pepper
  2 unit
• salt
• shallot
  2 unit
• shrimp
  20 oz

🍳 Cookware

• medium pot
• large pan
• large bowl

1. 1

   Cook the farro: In a medium pot , bring 3 cups water, farro , and a large pinch of salt to a boil. Cook for ⏱️ 25 minutes to ⏱️ 30 minutes , until tender. Drain.

   farro: 1 c, salt
2. 

   2

    Prep the veggies: Wash and dry all produce. Meanwhile, trim the ends of the green beans , then cut into 2-inch pieces. Core, seed, and thinly slice the red bell pepper . Mince or grate the garlic . Zest and halve the lemon ; cutting one half into wedges. Halve, peel, and finely chop the shallot . Finely chop the mint leaves.

   green beans: 8 oz, red bell pepper: 2 unit, garlic: 2 clove, lemon: 2 unit, shallot: 2 unit, mint: ½ oz
3. 

   3

    Cook the veggies: Heat a drizzle of olive oil in a large pan over medium heat. Add the bell pepper and green beans to the pan and cook, tossing for ⏱️ 7 minutes to ⏱️ 8 minutes , until tender. Add the garlic to the pan and cook for another ⏱️ 30 seconds , until fragrant. Season with salt and pepper . Remove from the pan and set aside.

   olive oil: 1/3 c, pepper
4. 

   4

    Cook the shrimp: Season the shrimp with salt and pepper. Add them along with a drizzle of olive oil to the pan and cook, tossing for ⏱️ 2 minutes to ⏱️ 3 minutes , until opaque. Set aside.

   shrimp: 20 oz
5. 

   5

    Make the citronette: In a large bowl , combine the shallot, a squeeze of lemon juice, and a pinch of salt and pepper. Whisk in about 2 tablespoons olive oil. Taste and adjust with more lemon juice or olive oil, as needed.
6. 6

   Toss and serve: Toss the cooked farro into the shallot-lemon citronette along with the veggies, arugula , shrimp, lemon zest, mint, and a large pinch of salt and pepper. Serve with a wedge of lemon and enjoy!

   arugula: 4 oz