Ingredients:
3/4 – 1 lb. of shrimp; (deveined, tail on or off)
3/4 cup cherry tomatoes
1 lemon
1 tsp. dried oregano
1 tbsp. capers
1/2 semi-pearled farro
1/2 cup sweet peppers; stems and cores removed, halved and thinly sliced
1 red onion; halved, peeled and thinly sliced
1/4 cup sliced, pickled jalapeño peppers; roughly chopped (adjust amount depending on desired spice)
1 1/2 tbsp. golden raisins
2 tbsp. plus 2 tsp. olive oil
Directions:
1. Fill medium pot 3/4 of the way full with water; cover and heat on high to boiling.
2. Add farro and cook uncovered for 18 to 20 minutes or until tender.
3. Drain and return to pot.
4. Combine onions and peppers in a bowl.
5. halve the tomatoes, place in a bowl and season with salt and pepper.
6. Zest lemon to get 1 tsp. Quarter and deseed the lemon.
7. Heat 2 tbsp. olive oil in saucepan over medium.
8. Add sliced sweet peppers and onions to saucepan. Season with salt and pepper and cook; stirring occasionally (3 to 4 minutes until softened).
9. Add seasoned tomatoes, oregano, raisins, capers, 1/4 cup of water and jalapeño peppers. Season again with salt and pepper; stirring frequently until slightly softened (about 3 to 4 minutes).
10. Place shrimp in an even layer on top of the sauce; season with salt and pepper. Loosely cover with foil and cook without stirring 2 to 3 minutes or until the shrimp is opaque.
11. Remove foil, stir and continue to cook for 1 to 2 minutes or until the shrimp is cooked through.
12. Stir in the juice of 2 lemon wedges.
13. Stir lemon zest and 2 tsp. olive oil into pan with farro.
14. Plate farro and top with sauce and shrimp. Serve with lemon wedges.