In a medium pot, bring 3 cups water to a boil with the farro and a large pinch of salt. Once boiling, reduce to a simmer, cover, and cook 35-40 minutes, until tender. Drain and set aside.

Prep the vegetables: trim and cut the wax beans into 2-inch pieces. Core, seed, and remove the white ribs from the bell pepper, then thinly slice. Mince or grate the garlic. Zest, halve, and juice the lemon. Finely chop the shallot. Chop the mint leaves.

Cook the vegetables: heat 1 tablespoon olive oil in a large pan over medium heat. Add the bell pepper and wax beans to the pan and cook, tossing, 7-8 minutes, until tender. Add the garlic to the pan and cook for another 30 seconds, until fragrant. Season with salt and pepper. Set aside.

Cook the shrimp: season the shrimp with salt and pepper. Add the shrimp to the same pan and cook, tossing, 2-3 minutes, until opaque. HINT: If your pan becomes too dry, add a drizzle of olive oil.

Make the shallot citronette: in a large bowl, whisk the shallot, lemon juice, salt, pepper, and 2 tablespoons olive oil.

When the farro is ready, toss it into the citronette along with the veggies, arugula, shrimp, lemon zest, half the mint, and a large pinch of salt and pepper.

Sprinkle with remaining mint and enjoy!