Shrimp Grain Bowl

Name: Shrimp Grain Bowl
Total time: 45
Yield: 4
Ingredients: ¼ cup olive oil; ¼ cup red wine vinegar; 1 tablespoon chopped fresh oregano; ½ teaspoon salt; ¼ teaspoon ground black pepper; 1 pound extra-large shrimp, peeled and deveined; 1 medium zucchini, cut into 1-inch pieces; 1 cup diced red onion; ¼ cup tahini; 2 tablespoons lemon juice; 2 teaspoons maple syrup; 1 clove garlic, minced; 3 tablespoons water; 3 cups warm cooked farro; 2 cups cherry tomatoes, halved; 2 tablespoons chopped fresh mint; 1 medium lemon, cut into wedges

Recipe by coweed from allrecipes.com

Dinner 45 Mins.

Ingredients

4 servings

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¼ cup olive oil
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¼ cup red wine vinegar
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1 tablespoon chopped fresh oregano
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½ teaspoon salt
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¼ teaspoon ground black pepper
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1 pound extra-large shrimp, peeled and deveined
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1 medium zucchini, cut into 1-inch pieces
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1 cup diced red onion
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¼ cup tahini

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2 tablespoons lemon juice
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2 teaspoons maple syrup
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1 clove garlic, minced
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3 tablespoons water
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3 cups warm cooked farro
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2 cups cherry tomatoes, halved
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2 tablespoons chopped fresh mint
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1 medium lemon, cut into wedges

Instructions

Whisk oil, vinegar, oregano, salt, and pepper together in a large bowl. Add shrimp, zucchini, and onion; toss to coat.
Thread shrimp and vegetables onto eight 8-inch skewers.
Preheat an outdoor grill to medium heat and lightly oil the grate.
Meanwhile, for dressing, whisk tahini, lemon juice, maple syrup, and garlic together in a small bowl. Slowly add the water, whisking constantly until smooth and drizzling consistency.
Grill skewers, covered, turning once halfway through, until shrimp are opaque and vegetables are crisp-tender, 10 to 12 minutes.
Divide farro among 4 bowls. Top with shrimp and vegetables, tomatoes, and mint. Drizzle with dressing. Serve with lemon wedges.