Turkish Grilled Shrimp Salatasi with Charred Zucchini & Farro Pilaf

Ingredients

• 1 1/2 lbs large shrimp, peeled and deveined
• 6 tbsp extra virgin olive oil, divided
• 2 tsp sumac, ground
• 1 1/2 tsp dried oregano, turkish blend preferred
• 3 tbsp pomegranate molasses, unsweetened
• 5 cloves garlic cloves, minced
• 3 tbsp lemon juice, fresh
• 1/2 tsp red pepper flakes, aleppo pepper preferred
• 1 1/2 cups farro, pearl farro, uncooked
• 3 cups vegetable broth, low-sodium
• 2 medium zucchini, sliced lengthwise into ribbons
• 1/2 cup pine nuts, toasted
• 1/4 cup fresh mint, chopped
• 1/4 cup fresh parsley, chopped
• 1 tsp sea salt, to taste
• 1/2 tsp black pepper, to taste

Instructions

1. 1

   In a bowl, combine 3 tbsp olive oil, sumac, oregano, 3 minced garlic cloves, 2 tbsp lemon juice, and red pepper flakes. Add shrimp, toss to coat evenly. Set aside for 15 minutes.

2. 2

   Heat 2 tbsp olive oil in a large skillet over medium heat. Toast farro for 2 minutes, stirring constantly. Add vegetable broth, bring to boil, then reduce heat and simmer 20-25 minutes until tender and liquid is absorbed.