Lemon Shallot Vinaigrette:
- 2 tablespoons finely chopped shallots
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 3 tablespoons lemon juice
- Zest of 1 lemon
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
Farro:
- Kosher salt
- 1/2 cup white wine vinegar
- 1 1/2 cups farro
Shrimp and Blistered Tomatoes:
- 2 teaspoons extra-virgin olive oil
- 1 pound jumbo shrimp, peeled and deveined, tails discarded
- Kosher salt and freshly ground black pepper, to taste
- 1/2 teaspoon granulated sugar
- 1 pint cherry or grape tomatoes
Assembly:
- 2 cups loosely packed baby arugula
- 1/4 cup toasted and salted pumpkin seeds
- 4 ounces crumbled feta cheese from a block
- 2 tablespoons basil chiffonade
- Freshly ground black pepper, to taste
Whip up this vibrant Shrimp Farro Salad with zesty Lemon Shallot Vinaigretteperfect for a fresh, flavorful meal that bursts with summer vibes. Tender jumbo shrimp and blistered tomatoes dance atop nutty farro, tossed with peppery arugula, crunchy pumpkin seeds, and tangy feta. It's quick, delicious, and sure to impress your taste buds!
