Description
Often, you can save money by peeling your own shrimp. Look for “easy peel” on the package, which typically means the shrimp are headless and already deveined. Shrimp are sized by the number per pound. The smaller the number, the larger the shrimp.
Ingredients
- ¼ cup olive oil
- ¼ cup red wine vinegar
- 1 tablespoon chopped fresh oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 pound extra-large shrimp, peeled and deveined
- 1 medium zucchini, cut into 1-inch pieces
- 1 cup diced red onion
- ¼ cup tahini
- 2 tablespoons lemon juice
- 2 teaspoons maple syrup
- 1 clove garlic, minced
- 3 tablespoons water
- 3 cups warm cooked farro
- 2 cups cherry tomatoes, halved
- 2 tablespoons chopped fresh mint
- 1 medium lemon, cut into wedges
Instructions
- Whisk oil
- vinegar
- oregano
- salt
- and pepper together in a large bowl. Add shrimp
- zucchini
- and onion; toss to coat.
- Thread shrimp and vegetables onto eight 8-inch skewers.
- Preheat an outdoor grill to medium heat and lightly oil the grate.
- Meanwhile
- for dressing
- whisk tahini
- lemon juice
- maple syrup
- and garlic together in a small bowl. Slowly add the water
- whisking constantly until smooth and drizzling consistency.
- Grill skewers
- covered
- turning once halfway through
- until shrimp are opaque and vegetables are crisp-tender
- 10 to 12 minutes.
- Divide farro among 4 bowls. Top with shrimp and vegetables
- tomatoes
- and mint. Drizzle with dressing. Serve with lemon wedges.
Prep Time: 35 mins
Cook Time: 10 mins
Total Time: 45 mins
Servings: 4