Crisp and Tangy Lemon Herb Shrimp with Mediterranean Farro Salad

Ingredients

• 1 pound large shrimp, peeled and deveined
• 3 tablespoons olive oil
• 2 tablespoons lemon juice, freshly squeezed
• 2 cloves garlic, minced
• 1 teaspoon lemon zest
• 1 cup fresh parsley, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 1 cup farro, rinsed
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 cup red onion, thinly sliced
• 1 cup kalamata olives, pitted and halved
• 1 cup feta cheese, crumbled
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

Method

1. 01
   In a large bowl, combine the shrimp with olive oil, lemon juice, garlic, lemon zest, parsley, salt, and pepper. Toss to coat evenly. Cover and marinate in the refrigerator for at least 15 minutes.
2. 02
   Meanwhile, in a medium saucepan, bring water to a boil. Add the rinsed farro and a pinch of salt. Reduce the heat to low and simmer for 20-25 minutes until the farro is tender. Drain any excess water and set aside to cool.
3. 03
   In a large bowl, combine the cooked farro, cherry tomatoes, cucumber, red onion, kalamata olives, and feta cheese.
4. 04
   In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper. Pour over the farro salad and toss to combine. Adjust seasoning to taste.
5. 05
   Heat a large skillet over medium-high heat. Add the marinated shrimp in a single layer and cook for 2-3 minutes on each side until the shrimp are opaque and cooked through.
6. 06
   Serve the shrimp atop the Mediterranean farro salad, garnished with additional parsley and lemon wedges if desired.