An easy dish for the summer months, this farro salad topped with prawns is flavorful and light.
Clean shrimp, blanch them for 1 minute
and then peel them.
Soak the shells of the shrimp in enough olive oil to cover them for 1 hour
and place in the oven at 100F (40C). Filter and keep the oil.
Wash the farro and simmer in water for about 10 minutes
or until “al dente”.
Cool it in water, drain and season with oil.
Cut the cheese in small cubes.
Cut the tomatoes in small quarters
Chop the basil and rocket salad.(Arugula)
Add everything including the olives to the farro.
Drizzle with olive oil and balsamic vinegar and serve with shrimp