shrimp and farro salad

well school is finally out and I will have so much more time to make some eb posts.  my mom actually texted me the other day and asked if i had made a post since eggplant parm.  she thought perhaps her computer wasn't working correctly.  in actuality, i just haven't posted in ages and i'm excited to be back!

andy introduced me to farro a few weeks ago, and i've been obsessed with it ever since.  you can find it in the rice or pasta isle (where you would get risotto or quinoa).  i don't know exactly what it is (some kind of grain) but it has a yummy nutty flavor and a rissottoessque texture.  delish!

when this months' food network magazine arrived in the mail and they had a recipe for a farro salad, i was excited to try it out.  i added shrimp since we were eating it as a meal and not as a side. the salad is scrumptious, and i actually think the lemon zest is the secret to bringing the whole dish together (so don't leave it out!).  we had organic sauteed squash and zucchini from our garden on the side.  it was the perfect meal to eat on a 100 degree day.  very light and totally refreshing.  give it a try!

shrimp and farro salad (adapted from food network's farro and corn salad)

ingreidents:

1 lb shrimp, shelled and deveined
1 cup farro
olive oil
3 ears of corn
1 cup cherry tomatoes, halved
3 scallions, sliced
salt and pepper
1 bunch arugula, chopped
1 tsp grated lemon zest
juice of one lemon

to prepare

clean shrimp and season them with salt and pepper
cook farro according to box directions
while farro is cooking, slice corn off the cob, half the tomatoes, and slice the scallions and set aside.
heat a pan on med heat with olive oil.  cook shrimp until pink all the way through and set aside
once farro is finished cooking, put it in a strainer and run it under cold water.  set it aside in a salad bowl and mix it with salt, pepper, and 2 tbs olive oil. add in the shrimp and toss.
meanwhile, heat a pan with olive oil and add corn.  cook for 2-4 minutes, stirring occasionally
add tomatoes and scallions, cooking for about 3 more minutes.  add salt and pepper to taste.
add veggies to the shrimp and farro mixture and toss.  add the arugula, lemon zest, and lemon juice and season with salt and pepper if needed.  toss until combined. can be served hot or cold.