Turkish Grilled Shrimp with Charred Eggplant & Farro Tabbouleh

Ingredients

• 1 1/2 lbs large shrimp, peeled and deveined, about 20-24 count
• 6 tablespoons extra virgin olive oil, divided
• 3 tablespoons fresh lemon juice
• 2 teaspoons sumac powder, turkish spice essential
• 1 1/2 teaspoons dried oregano
• 4 cloves garlic cloves, minced
• 1/2 teaspoon red pepper flakes
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 1/2 cups pearl farro, cooked, cooled
• 1 1/2 cups cherry tomatoes, halved
• 1 medium English cucumber, diced
• 3/4 cup fresh parsley, chopped
• 1/2 cup fresh mint, chopped
• 1/2 cup pomegranate arils
• 2 medium Japanese eggplant, halved lengthwise
• 3 tablespoons tahini paste
• 2 tablespoons warm water, for tahini sauce
• 1 tablespoon red wine vinegar

Instructions

1. 1

   Cook farro according to package directions (about 30 minutes). Drain and cool completely. This can be done in advance.

2. 2

   In a small bowl, whisk together 3 tablespoons olive oil, lemon juice, sumac, oregano, minced garlic, red pepper flakes, salt, and pepper.