Warm Shrimp and Farro Salad

🥘 Ingredients

• arugula
  2 c
• farro
  1 c
• garlic
  3 cloves
• green beans
  8 oz
• lemon
  1 unit
• mint
  2 tbsp
• olive oil
  3 tbsp
• pepper
  1 tsp
• red bell pepper
  1 unit
• salt
  1 tsp
• shallot
  1 unit
• shrimp
  12 oz

🍳 Cookware

• medium pot
• large pan
• large bowl

1. 1

   In a medium pot , combine 3%cup water, farro , and a large pinch of salt . Bring to a boil, then reduce heat and simmer ⏱️ 25 minutes to ⏱️ 30 minutes until tender. Drain well and set aside.

   farro: 1 c, salt: 1 tsp
2. 

   2

   Wash and dry all produce. Trim ends of green beans and cut into 2-inch pieces. Core, seed, and thinly slice red bell pepper . Mince garlic . Zest and halve lemon , cutting one half into wedges. Halve, peel, and finely chop shallot . Finely chop mint leaves.

   green beans: 8 oz, red bell pepper: 1 unit, garlic: 3 cloves, lemon: 1 unit, shallot: 1 unit, mint: 2 tbsp
3. 

   3

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

   olive oil: 3 tbsp, pepper: 1 tsp
4. 

   4

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

   shrimp: 12 oz
5. 

   5

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

   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 lemon wedges on the side and enjoy!

   arugula: 2 c