Sautéed Shrimp and Zucchini Farro Salad

Ingredients

• 2 cups farro, cooked according to package instructions
• 3 medium zucchini, diced
• 1 pound shrimp, peeled and deveined
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1/2 cup red onion, thinly sliced
• 1/2 cup kalamata olives, pitted and halved

Instructions

1. 1

   Preheat oven to 400°F (200°C). Toss the diced zucchini with 1 tablespoon of olive oil and spread on a baking sheet. Roast for 15-20 minutes, or until tender and lightly browned.

2. 2

   In a large skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the shrimp and sauté for 2-3 minutes per side, or until opaque and cooked through. Remove from heat and set aside.