Grilled Lemon-Dill Shrimp over Farro

Nutritional Highlights

Shrimp are a great source of Selenium, Vitamin B12, Phosphorous, Choline, Copper, and Iodine

Lemon juice adds Vitamin C, Folate, and Potassium to this fresh dish

Servings: 4

16 jumbo shrimp (about 1 lb), peeled and deveined

1 c farro

Low sodium vegetable or chicken stock

1/2 c feta cheese, crumbled

3/4 c diced red bell pepper

1/3 c pitted kalamata olives, halved

2 Tbsp thinly sliced green onion

1 1/2 Tbsp finely chopped oregano

1 tsp grated lemon zest

1/4 c fresh lemon juice

1/2 c olive oil

1 Tbsp finely chopped dill

1 tsp minced garlic

Kosher salt and pepper to taste

Whisk together dressing ingredients in a small bowl
Add shrimp to a medium bowl and pour 1/4 c of the dressing over the shrimp; toss to coat thoroughly. Cover with plastic wrap and place in refrigerator to marinate for 30 minutes. Discard marinade once finished.
Cook farro according to package directions.
Place farro in a bowl and add the remaining dressing and feta; toss well.
Add bell pepper, olives, green onion, and oregano. Toss well to combine.
If using bamboo skewers, soak for 30 minutes, then thread 4 shrimp per skewer.
Place shrimp on grill directly over high heat and grill, turning once, until just opaque inside with lightly browned edges, about 4-5 minutes total.
Add shrimp to farro and toss.