Turkish Grilled Shrimp with Charred Eggplant & Farro Tabbouleh
Prep 25 min · Cook 20 min · Serves 4 · medium
Succulent Mediterranean shrimp kissed with sumac and oregano, served over a vibrant farro tabbouleh studded with pomegranate and fresh herbs, alongside smoky roasted eggplant with tahini drizzle
Ingredients
- 1.5 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
- 1.5 teaspoons Dried oregano
- 4 cloves Garlic cloves, minced
- 0.5 teaspoon Red pepper flakes
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 1.5 cups Pearl farro, cooked, cooled
- 1.5 cups Cherry tomatoes, halved
- 1 medium English cucumber, diced
- 0.75 cup Fresh parsley, chopped
- 0.5 cup Fresh mint, chopped
- 0.5 cup Pomegranate arils
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